Tuesday, October 16, 2007

Creamy Burrito Casserole

This one is a freezer cook's classic. It is a standby in our group. But we don't follow the instructions. We like the flexibility of just having the burritios without the creamy! So, we just freeze the burritos and add the sauce only if we want to before cooking.

Creamy Burrito Casserole

2 Lb ground beef
1 cup onion
1 packet taco season (or more if you want it)
1/2 cup water
16 ounces refried beans
10-12 burrito sized flour tortillas
2 cups cheddar cheese, shredded
1 can cream of chicken soup
8 ounces sour cream
Optional garnishes: chopped green onions, sour cream, chopped tomatoes,olives, salsa, guacamole

Directions:Preheat oven to 350*. Spray 9x13 casserole dish w/cooking spray. Cook ground beef, onions and peppers until done; drain Add water and refried beans Mix soup with sour cream in a separate bowl. Put meat/bean mixture into tortillas, top with a little cheese (you need to save some cheese for the top.) Wrap like a burrito, and place seam side down in casserole dish. Put the remaining sour cream mixture on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350* for 20-30 minutes After cooking, garnish with optional toppings as desired NOTE: This casserole is delicious and freezes well. If you want to freeze, freeze before baking.

1 comment:

arlene said...

I am wondering if the Creamy Burrito Casserole would freeze fine if you put the creamy sauce on it before you froze it? Thanks so much, I love your site!!!