Bean Burrito Casserole

Cinco de Mayo - World Cuisine

I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Bean Burrito Casserole

Ingredients

6 frozen bean and cheese burritos

1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup

½ cup sour cream

1 (4 ounce) can diced green chile peppers

drained

1 cup shredded Cheddar cheese

1 medium tomato

chopped

1 avocados - peeled

pitted and sliced

1 (2.25 ounce) can sliced black olives

drained

½ cup salsa

Mangorita

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl stir together the cream of chicken soup sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.

Step 3

Bake for 25 to 30 minutes in the preheated oven until cheese is slightly browned and burritos are heated through. Serve with tomato avocado olives and salsa.

Nutritional Information

Bean Burrito Casserole

Servings Per Recipe:6

Calories: 541.2

% Daily Value *

Protein: 16.9g 34%

Carbohydrates: 57.3g 19%

Dietary Fiber: 7.4g 30%

Sugars: 6.4g

Fat: 28.3g 44%

Saturated Fat: 12.7g 63%

Cholesterol: 47.2mg 16%

Vitamin A Iu: 1063.2IU 21%

Niacin Equivalents: 2.7mg 20%

Vitamin B6: 0.2mg 12%

Vitamin C: 19.4mg 32%

Folate: 39.4mcg 10%

Calcium: 227.5mg 23%

Iron: 2.2mg 12%

Magnesium: 27.6mg 10%

Potassium: 381.3mg 11%

Sodium: 1587mg 64%

Thiamin: 0.1mg 8%

Calories From Fat: 254.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.