I’m a bit torn about my decision to post this Burrito Casserole recipe. On the one hand, this is a secret family favorite recipe. But, on the other hand, it’s mouth-wateringly delicious, simple to make, cheap as hell, and is an easy weeknight dinner. So I’ve decided to betray my family by posting this recipe. Revel in my betrayal!
Maybe the most important note I’ll give you in this recipe is NOT to make your own fresh burritos at home. Instead, fight every urge to make your own burritos using large flour tortillas, baked beans, refried beans, beef, etc.
It just doesn’t taste the same when you try to make your own burritos.
How to Make Frozen Burrito Casserole:
Follow these simple steps to make the most incredible burrito casserole of all time.
Ingredients:
- 8-12 frozen burritos from the grocery store
- 2, 10 oz cans of Enchilada sauce
- 1, 10 oz can of sliced or whole black olives
- 1, 8 oz bag of shredded Mexican cheese blend
- 1, 12 oz container of sour cream
- Avocado slices (optional garnish)
Equipment I Use:
I use a Le Creuset casserole dish because my wife is a fancy chef. You don’t need to use anything this fancy. A glass baking dish will do just fine.
Step 1: Preheat Your Oven
Preheat your oven to 375 degrees F.
Step 2: Place Burritos in Baking Dish
Unwrap the 8 to 12 frozen burritos. The amount of burritos you’ll be able to fit is dependent on what size baking/casserole dish you decide to use.
You might be tempted to place the burritos on their side, facing up, but don’t go this route. The burritos need to lay flat against the bottom of the baking dish to soak up all the enchilada sauce as they bake.
Place the burritos, one by one, into your baking dish, as seen below.
Step 3: Drench With Enchilada Sauce
Open the two cans of enchilada sauce (or one large can) and pour it liberally over your burritos. You can go ham with the enchilada sauce here. If you want to use 3 or even 4 cans, feel free. The goal is to have a creamy burrito casserole rather than a dry one.
Step 4: Sprinkle Cheese on Top
Take one whole bag of shredded Mexican cheese and spread it over the top of the enchilada sauce-soaked burritos until you have a full layer of cheese.
Step 5: Add Black Olives
The black olives are what make this dish for me. The saltiness & brininess is incredible. Take risks with the olives here. You can use green or black olives, sliced or whole, but just make sure they’re pitted. We’ve always used black olives.
Step 6: Top With Sour Cream
Grab your sour cream container and add dollops of sour cream, evenly spread, across the top of the burrito casserole.
Note: If you want to make this a bit fancier, consider creating a spicy, sour cream mixture by mixing sour cream with chili powder or taco seasoning. Use the same container your sour cream is in, and just add the powder of your choice and mix it before dolloping it on the casserole.
Step 7: bake for 30-40 minutes
Place the burrito casserole, uncovered, into the oven and bake for 45 minutes.
Step 8: remove from oven and let rest for 10 minutes
You know that feeling you get when you bite into a hot pocket and burn the roof of your mouth? Well, the same goes here. So you need to tread lightly with this burrito casserole and give it some time to cool down.
Once it’s cooled down, using a spatula, portion out….your portion.
While some members of my family try to grab individual burritos, I just cut a square pattern. This is a casserole, after all. My favorite thing about this recipe is how all the flavors complement each other. It’s an explosion of flavor in your mouth.
Easy Burrito Casserole Recipe
Equipment
Ingredients
- 8 Frozen Burritos (I use Tina's brand)
- 2 10 oz Cans Enchilada Sauce
- 1 10 oz Can Whole or Sliced Black Olives
- 1 8 oz Bag Shredded Mexican Cheese Blend
- 1 12 oz Sour Cream
Instructions
- Preheat your oven for 375 degrees F.
- Unwrap the 8 to 12 frozen burritos. The amount of burritos you’ll be able to fit is dependent on what size baking/casserole dish you decide to use.
- Open the two cans of enchilada sauce (or one large can) and pour it liberally over your burritos.
- Take one whole bag of shredded Mexican cheese and spread it over the top of the enchilada sauce-soaked burritos until you have a full layer of cheese.
- Empty the juice from 1, 10 oz can of sliced or whole black olives and then drop the olives onto the casserole.
- Add dollops of sour cream, evenly spread, across the top of the burrito casserole.
- Place the burrito casserole, uncovered, into the oven and bake for 45 minutes.
- You need to tread lightly with this burrito casserole and give it some time to cool down.
Your Own Notes
Equipment
Video
Nutritional Information
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
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How Can I Make Burrito Casserole Healthier?
For a healthier burrito, consider opting for vegetarian fillings instead of beef. If you’re adding refried beans, choose the fat-free variant. Including black beans can boost fiber intake, and integrating vegetables like avocado, corn, and tomato can enhance nutrition. You might also want to use low-fat cheese or even forgo cheese entirely. For a detailed nutritional breakdown, please refer to the provided recipe.
What Should I Serve With It?
Pair your burrito casserole with sides like a fresh green salad, guacamole, sour cream, pico de gallo, and tortilla chips. A cool cucumber or corn salad can also balance out the heartiness of the casserole. For a drink, consider a refreshing lime or agave-based beverage.
Is making my own burritos a good idea?
While crafting your own burritos gives them a distinct, healthier, and homemade taste, it might stray from the traditional flavor. However, homemade often lends a special touch.
Which burrito flavors work best for the casserole?
Diversifying the flavors of burritos in your casserole adds excitement to the dish. Personally, I lean towards a beef combination, particularly beef and bean burritos. However, experimenting with flavors like breakfast burritos, red hot beef, bean & cheese, or beef with green chile can elevate your casserole.
Can I introduce new ingredients to the casserole?
Absolutely! Just ensure you start with frozen burritos from the grocery store. For added depth, layer refried beans at the base before arranging the burritos. Intersperse layers with ingredients like black beans, chili powder, green chilies, pre-cooked diced chicken breast, and olive oil. Garnishing with diced green onions can bring a fresh contrast, and for those who crave a little more spice, drizzle the top with hot sauce. For a richer finish, sprinkle black beans atop the enchilada sauce layer, followed by cheddar or a Mexican cheese blend. A hint of taco seasoning atop your sour cream dollops can also add a unique twist.
What’s the best way to store the burrito casserole?
After the casserole has cooled and you’ve savored your portion, it’s best to refrigerate it. If you’re considering longer storage, pack the casserole in freezer-safe bags or containers before freezing.
Can the burrito casserole be a breakfast dish?
Absolutely! There’s no time constraint when it comes to relishing burrito casserole. Its versatile nature makes it suitable for breakfast as well.
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Ok seriously so much better than I anticipated. So easy so satisfying g.
Thank you for this awesome secret recipe! It is so good, cheap and easy. Great use for “pocket burritos”!
Thank you! People think I’m nuts because I rave about it so much 🙂
We make something similar to this but use a couple cans of hormel chili.. ( With or without beans). Will have to try with the Enchilada sauce. 😋
Not gonna lie, it sounds amazing with the hormel chili.