Wednesday, June 3, 2015

Beefy Bean Burrito Casserole ****

We all love this.  Occasionally, I'll use the bean and cheese burritos to make it meatless, but we all prefer the beef and bean.  However you make it, it's yummy!  One of these days, I'm going to make my own burritos and freeze them to use later.  I'll bet that would be even better.  This is one of those meals that I keep the ingredients on hand at all times, since there's nothing that will go bad.  It's so easy and so good.  Even the kids devour it!  Tonight, I served it with Mexican Green Beans.

(luckymommyto2boys ~ Amy ~

6-8 frozen beef and bean burritos
1 (10.5 ounce) can condensed cream of chicken
1/2 cup sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped (optional)
1 avocado - peeled, pitted and sliced (optional)
1 (2.25 ounce) can sliced black olives, drained (optional)
1/2 cup salsa (optional)

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

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