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Alright, let’s get this straight. You got them frozen burritos sittin’ in the freezer, right? Don’t know what to do with ‘em besides heat ‘em up the same old way? Well, I got somethin’ better for ya. We gonna make a burrito casserole. Yeah, that’s right, a whole dang casserole outta them frozen things. It’s easy, it’s filling, and it feeds a whole bunch of hungry mouths.
First thing’s first, you gotta thaw them burritos out a little. Don’t go throwin’ ‘em in frozen solid, that ain’t gonna work. I usually just take ‘em outta the wrapper and pop ‘em in the microwave for a few minutes on each side. Just enough to get ‘em soft, you know? Like the microwave instructions say, somethin’ about seven minutes a side. You don’t want ‘em cooked all the way through, just thawed. My grandbaby told me something about this is called defrost, fancy name for getting things unfrozen.
Now, get yourself a big ol’ pan. I like to use my cast iron skillet, the big one, but any baking dish’ll do, long as it’s big enough to hold all them burritos. Grease it up good with some butter or oil, so nothin’ sticks. Nothin’ worse than tryin’ to scrub burnt food off a pan, let me tell ya.
- First, spread a little bit of enchilada sauce on the bottom of the pan. Just a thin layer, you know.
- Then, you start layin’ them burritos in there. Line ‘em up all nice and neat, but don’t squish ‘em too much.
- After that, pour some more enchilada sauce over the top. Cover them burritos good. You can use that red sauce or the green sauce, whichever you like better. I like the red sauce mostly, it’s got a bit of a kick.
Here’s where you can get fancy, if you want. You can add some other stuff on top of the burritos and sauce. I like to put on some black beans, corn, sometimes some chopped onions or peppers, depends on what I got in the fridge. If you got some leftover cooked chicken or beef, throw that in too. Makes it extra hearty. And don’t forget the cheese! You gotta have cheese. I use a whole bag, the shredded kind. Spread it all over the top, so it gets nice and melty.
Now, pop that pan in the oven. I put it at 350 degrees usually and leave it in there for 20 to 30 minutes, maybe longer. You wanna cook it ‘til the cheese is all melted and bubbly, and the burritos are heated through and everything’s warm and gooey. You can stick a fork in the middle to make sure it’s hot enough.
Once it’s done, take it outta the oven and let it sit for a few minutes before you start cuttin’ into it. Otherwise, it’ll all fall apart, and you’ll have a big ol’ mess. You know I hate a mess.
Serve it up with some sour cream, some salsa, maybe some guacamole if you’re feeling fancy. Or just eat it plain. It’s good any way you slice it. This easy burrito casserole is a real crowd pleaser. The whole family will love it. It’s a perfect for a weeknight dinner, and it makes great leftovers too, if there’s any left.
And that’s all there is to it. See? Told ya it was easy. Now go on and make yourself a burrito casserole. You won’t regret it, you betcha.
Tips for the best burrito casserole: You can use any kind of frozen burritos you like – beef, chicken, bean, whatever. If you want a spicier casserole, use a spicy enchilada sauce or add some jalapenos or hot sauce. For a creamier casserole, mix some sour cream or cream cheese in with the enchilada sauce before you pour it over the burritos. And don’t be afraid to get creative with your toppings! Anything goes, you know. Sometimes I even add some crushed tortilla chips on top for some crunch.
Now, if you’re worried about making too much, you can always cut the recipe in half. Or, if you’re feeding a big crowd, double it! It’s easy to adjust to whatever you need. It’s a really simple recipe and you can make a delicious meal out of it. Just don’t forget to thaw the burritos first! And that’s about all I gotta say about this burrito casserole recipe. It’s good eatin’, plain and simple.
Tags: burrito casserole, frozen burritos, easy recipe, dinner recipe, casserole recipe, weeknight meal, Mexican food, comfort food, simple cooking, family meal
