Meals Matter

Burrito Casserole

Contributed By: mbligh
Cook Book

This recipe calls for a few canned goods and a few kitchen staples, making it an easy weeknight dinner.

Ingredients

1 - 30 ounce Can Refried Beans (I like to use Spicy Jalapano beans)

1 - 19 ounce Can Enchilada Sauce

7-8 Flour tortillas  burrito size

3/4 pound Grated cheddar cheese

3/4 - 1 cup Chopped cooked meat (left over chicken, pork, beef)

Preparation

Preheat oven to 350 degrees

Spray 9x13 inch pan with vegetable spray

Mix the meat into the beans in a large bowl. Scoop the bean/meat mixture into the tortillas (pace yourself so you have enough for all of your tortillas). Fold the tortilla into a burrito and put the folded side down into your greased 9x13 inch pan. Pour the can of enchilada sauce over all of the burritos (this may be more sauce than you want- you decide). Top with cheese. Place in the oven for 20 minutes. Top with salsa and/or sour cream if desired.

Cook's Notes

My kids LOVE this.

Recipe Comments

Commented by: tazzee

A deli I worked at made this recipe using the leftover burritos from the previous day. It was always sold out within an hour of putting in the hot case. each burrito was cut into 4 pcs.and then covered w/ the sauce & cheese. use frozen/thawed burritos at home to do the same.

 

Commented by: mbligh

Great way to use up left over meat.

 

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids Love It
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

Nutrient Information

Calories: 555
Total Fat: 24 g
Saturated Fat: 12 g
Polyunsaturated Fat: 1.5 g
Carbohydrates: 59 g
Protein: 26 g
Vitamin A: 866 IU
Vitamin C: 7 mg
Calcium: 425 mg
Sodium: 1704 mg
Iron: 4.7 mg
Fiber: 9 g