“Emergency Dinner” Burrito Casserole

This delicious, easy meal is perfect for a busy night. We didn’t call it an Emergency Dinner for no reason! We typically have all the items on hand, so it’s incredibly easy to throw together. Enjoy frozen bean & cheese burritos smothered with a creamy green chili sauce, salsa, melty cheese, and cilantro.

Wondering how else to use frozen burritos?

• Serve them chimichanga style. Spray with Vegalene (#1212) and cook in an air fryer at 350F for 15 minutes, flipping every 5 minutes. Add desired toppings.
• For a quick meal, simply open one end of film to vent. Microwave for 1 minute 30 seconds and let stand before eating. Top with sour cream.

Enjoy frozen bean & cheese burritos smothered with a creamy green chili sauce, salsa, melty cheese and cilantro.

“Emergency Dinner” Burrito Casserole

Ingredients:

• 6 frozen Ruiz Bean & Cheese Burritos (#2245)
• 10.5 oz. can condensed cream of chicken or cream of mushroom soup
• 1/2 cup sour cream
• 4 oz. can diced green chile peppers, drained
• 10 oz. can green enchilada sauce
• 1 cup Kirkland Shredded Cheddar Jack Cheese (#1860)
• 1 medium tomato, chopped, optional
• 1/2 cup Simplot Avocado Dices (#1645)
• 2.25 oz. can sliced black olives, drained, optional
• 1/2 cup salsa, optional
• Cilantro, for garnish

Instructions:

1. Preheat the oven to 350 degrees F.
2. Place the burritos in a row across the bottom of a 9×13 inch baking dish.
3. In a medium bowl, stir together the cream of chicken soup, sour cream, enchilada sauce, and chile peppers (omit for milder flavor). Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
4. Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through.
5. Serve with tomato, avocado, olives, salsa and cilantro.

Recipe featured in March 2021 Catalog.

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