Freezer Burrito Casserole Recipes

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EASY FROZEN BURRITO CASSEROLE



Easy Frozen Burrito Casserole image

This recipe is perfect for those nights that you don't want to cook but still want a delicious meal. Frozen burritos, taco sauce, salsa, and cheese are all you need.

Time 50m

Yield 10

Number Of Ingredients 4

10 frozen burritos (your favorite flavor)
1 bottle (8 ounce size) taco sauce
1 jar (16 ounce size) salsa (hot, medium, or mild)
shredded cheese (Cheddar, Mexican blend, etc)

Steps:

  • Preheat the oven to 375 degrees (or the temperature listed on the package of burritos). Grease a 9x13 baking dish. Place the frozen burritos seam-side down in the baking dish. Evenly spread the taco sauce and salsa over the burritos. Place the baking dish in the oven and bake at 375 degrees F for 45 minutes. Top with the shredded cheese and return to the oven to melt the cheese (about 5 more minutes). Serve hot.

Nutrition Facts :

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

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.

Provided by foodinmybelly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g

FREEZER BURRITOS



Freezer Burritos image

Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice, cheese, and any shredded meat and vegetables you like. Then swaddle and stash in the freezer -- the burritos can be defrosted in the microwave or oven and couldn't be more satisfying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Yield Makes 8

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for crisping
2 tablespoons minced garlic (from 5 to 6 cloves)
2 teaspoons chili powder
1 can (4.5 ounces) chopped green chiles
2 cans (each 15 ounces) beans, such as black, pinto, or kidney, 1 drained, 1 undrained (3 cups total)
Kosher salt and freshly ground pepper
8 flour tortillas (each 10 inches)
2 cups steamed rice
2 cups grated cheese, such as cheddar or Monterey Jack (from 7 ounces)
2 cups shredded cooked meat, such as chicken, beef, or pork; or tofu or Easy Roasted Vegetables
2 cups coarsely chopped baby greens, such as spinach, arugula, or kale

Steps:

  • Heat a medium skillet over medium-high. Swirl in oil. Add garlic; cook until fragrant, about 30 seconds. Add chili powder; cook 30 seconds. Add chiles; cook 1 minute. Add beans and liquid, season with salt and pepper, and cook, mashing with a potato masher or the back of a spoon, until liquid is reduced and thickened, and some beans are mashed and some are whole, about 2 minutes.
  • Layer each tortilla with 1/3 cup bean mixture, followed by 1/4 cup each rice; cheese; meat, tofu, or vegetables; and greens. Fold in edges, then roll up into a tight package. Wrap each in plastic wrap, then freeze in a single layer. Transfer to freezer bags and store in freezer up to 3 months.
  • To serve, defrost and heat through burritos in a microwave, flipping once, 2 minutes (or in a 350-degree oven, wrapped in foil, 25 minutes). Heat a little oil in a medium nonstick skillet; add reheated burrito. Cook until crisp and browned, 1 to 2 minutes per side.

EASY FROZEN BURRITO CASSEROLE



Easy Frozen Burrito Casserole image

Dress up frozen burritos with Easy Frozen Burrito Casserole. It goes beyond just making frozen burritos taste better - it will actually become a family favorite!

Provided by Add Salt & Serve

Categories     Main Dish

Time 45m

Number Of Ingredients 6

1 pkg frozen bean burritos (8 count)
10 ounces condensed cream of mushroom soup
5 ounces milk (about ½ soup can)
4 ounces can diced green chilies
2 cups shredded cheddar cheese
Nonstick cooking spray

Steps:

  • Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
  • Combine soup, milk, and green chilies, mix well and then pour over the burritos. Top with cheese.
  • Cover with aluminum foil and bake at 375°F for 35-40 minutes or until heated though and cheese is melted.

Nutrition Facts : ServingSize 1 burrito, Calories 359 kcal, Sugar 1 g, Sodium 676 mg, Fat 15 g, SaturatedFat 7 g, Carbohydrate 39 g, Fiber 2 g, Protein 16 g, Cholesterol 33 mg

FREEZER BURRITOS



Freezer Burritos image

I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks-I've even had them for breakfast sometimes! -Laura Winemiller, Delta, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1-1/4 pounds lean ground beef (90% lean)
1/4 cup finely chopped onion
1-1/4 cups salsa
2 tablespoons reduced-sodium taco seasoning
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
2 cups shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Nutrition Facts : Calories 345 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 677mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

FROZEN BURRITO CASSEROLE



Frozen Burrito Casserole image

Shortcut, quick, and hands-off recipes are some of my favorite dinner solutions. Bonus when they are delicious and family-friendly - which is exactly why I am obsessed with this Frozen Burrito Casserole recipe! You only need a few ingredients and about 40 (mostly hands-off) minutes to bring this burrito casserole with frozen burritos to your table.

Provided by Ramona Cruz-Peters

Categories     Main Dishes

Time 40m

Number Of Ingredients 6

8 frozen burritos, unwrapped
2 10-ounce cans red enchilada sauce
2 cups shredded Mexican cheese
sour cream
salsa
cilantro, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Arrange burritos in a 9x13" baking dish, 6 in a row, and 2 turned sideways next to the row to fill out the dish. Top with enchilada sauce.
  • Place in the preheated oven and bake for 30 minutes. Add cheese and continue baking until the cheese is melted (about 5 more minutes).
  • Top with sour cream, salsa, and cilantro if desired.

FREEZER BURRITO CASSEROLE



Freezer Burrito Casserole image

Freezer Burrito Casserole is an easy make ahead recipe using only five ingredients.

Provided by Lynn Walls

Categories     Gluten-Free Section

Time 40m

Number Of Ingredients 5

1 pound ground beef
1- 15 ounce can chili beans ( I use Bush's Chili Beans because they are gluten free)
1 1/2 cups salsa
1 cup shredded cheddar cheese
12 corn tortillas ( If you are gluten free be sure they are 100% corn)

Steps:

  • In a skillet brown ground beef until done and no longer pink. Drain off any fat. Let meat mixture cool completely.
  • Stir in chili beans.
  • Line a 9x13 freezer safe pan with 6 tortillas. Cutting if needed to fit pan.
  • Layer meat mixture onto tortillas.
  • Sprinkle with half of the cheese.
  • Place remaining 6 tortillas on top of cheese. Cutting if needed to fit pan.
  • Spread salsa on top of tortillas.
  • Sprinkle with remaining cheese.
  • Cover with foil or freezer safe lid and freeze.
  • Defrost and bake at 350 degrees for 25-30 minutes or until heated through.
  • You can bake this from frozen, but it will take about 60 minutes to heat completely through. Do not put a cold/frozen glass dish in a hot oven.

BREAKFAST BURRITOS FOR THE FREEZER



Breakfast Burritos for the Freezer image

I guess you'd call this OAMC......I've kind of modified it to suit my tastes, but you can put anything in these, or adjust the quanities. Soemtimes, I'll use ham, too

Provided by Lightly Toasted

Categories     Breakfast

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

1/2 lb bacon
12 ounces of jimmy dean reduced-fat sausage
1 (8 ounce) bag hash browns or 1 (8 ounce) bag O'Brien potatoes
1 (4 ounce) can chopped green chilies, drained
3 dozen eggs (beaten well)
2 dozen 12-inch flour tortillas
2 cups of shredded cheese, any flavor
salsa (optional)

Steps:

  • Cook and drain the bacon and sausage.
  • Crumble the bacon.
  • Set aside.
  • Leave a small amount of grease in the pan, and cook the potatoes.
  • Be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't.
  • Combine eggs and green chilies.
  • Add the eggs and green chilies to the potatoes, and stir.
  • When eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny.
  • Add cheese, and remove from heat.
  • Stir to combine.
  • Spread out tortillas on counter.
  • Spoon the suficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style.
  • Wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (I usually get 6-8 in a bag) Freeze.
  • To reheat, leave in waxed paper and set on plate.
  • Microwave 3 minutes.
  • Let sit one minute, then unwrap and eat.

Nutrition Facts : Calories 534.2, Fat 21.7, SaturatedFat 7.1, Cholesterol 258, Sodium 990.9, Carbohydrate 62, Fiber 3.7, Sugar 2.7, Protein 21

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