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Easy Frozen Burrito Casserole
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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. Think of these as lazy enchiladas!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
ingredients
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)
directions
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 or until the internal temperature of the burritos is 165 degrees F (use an instant read thermometer).
Top the burritos with the shredded cheese and return to the oven to melt the cheese (about 5 more minutes). Serve the burrito casserole hot.
recipe tips
Choose a variety of burrito fillings to cater to different tastes.
Layering some cheese between the burritos and the sauce can add extra richness.
For a crispier top, broil the casserole for the last few minutes of cooking.
Serve with sides like guacamole, sour cream, or a fresh salad to balance the meal.
Garnish with fresh cilantro or green onions for added flavor and color.
Using a mix of different salsas can create a more unique dish.
If the casserole starts to brown too much, cover it with foil during baking.
Let the casserole rest for a few minutes after baking for easier serving.
For a lighter version, use low-fat cheese and low-sodium taco sauce.
Adding a layer of refried beans at the bottom of the dish can make it more filling.
Pair with rice or a bean salad for a more substantial meal.
Experiment with different salsa styles, like green salsa or salsa verde, for variety.
If you prefer a softer texture, cover the dish with foil for the majority of the baking time.
For a heartier meal, add a layer of cooked rice or quinoa under the burritos.
common recipe questions
What kind of burritos work best in this recipe?
Any type of frozen burritos can be used for this recipe based on your preference. Chicken, beef, bean, vegetarian, or even breakfast burritos can all work. Homemade burritos can be used but make sure they are fully cooked before assembling the casserole.
What kind of cheese works best for this recipe?
Use a cheese that melts well, like cheddar, Monterey Jack, or a Mexican blend.
Can I use all salsa or all taco sauce? Do I have to use both?
You can replace one with the other if you wish but the combination of the two provides the right consistency and blend of flavors that work best in the recipe. But, it is a flexible recipe so feel free to adjust it to suit your own tastes or to go with what you have on hand for ingredients. You could also use enchilada sauce in place of either or both the salsa or taco sauce.
Can I freeze this casserole?
Yes, you can make this ahead of time and freeze it. Simply prepare the recipe as directed up until the baking steps. Cover it tightly with foil and freeze for up to 2 months. When ready to bake the casserole, let it thaw overnight in the fridge and then bake at 375 degrees F for 45 minutes. Top with the cheese and cook until the cheese is melted and the burritos are heated through.
What is the best way to reheat refrigerated burrito casserole leftovers?
In the Oven: Preheat your oven to 350 degrees F. Transfer the leftover casserole to an oven-safe dish if it's not already in one. Cover the dish with aluminum foil to prevent the top from burning or drying out. Heat for about 15-20 minutes, or until it's heated through.
In the Microwave: Place a serving of the casserole in a microwave-safe dish. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, then check to see if it's warmed through. If not, continue heating in 30-second increments, checking after each until it's heated to your liking.
Also, it's best to only reheat what you will eat at that time rather than reheating the entire casserole multiple times. Repeated cooling and reheating can affect the taste and texture, and it can also allow harmful bacteria to multiply if the food isn't handled and heated properly.
Is it necessary to thaw the burritos before baking?
No, you can bake the burritos straight from frozen; just make sure they reach an internal temperature of 165 degrees F.
tools needed
9x13 Baking Dish: To hold and cook the frozen burritos and sauce.
Instant Read Thermometer: Recommended for checking the internal
temperature of the casserole to make sure it's fully cooked and safe to eat.
Grease or Cooking Spray: To prevent the burritos from sticking to the baking dish.
Mixing Spoon or Spatula: For evenly spreading the taco sauce and salsa over the burritos.
Cheese Grater (optional): If using block cheese instead of pre-shredded, a cheese grater is handy for shredding the cheese to top the casserole.
what goes with it?
Guacamole: Because what's a fiesta without some creamy, flavorful guacamole to scoop onto your lazy enchiladas? The coolness of the avocado will balance out the spicy salsa and taco sauce.
Mexican Street Corn: Add a side of charred corn with mayo, cheese, chili powder, and lime juice for a burst of flavor.
Churro Ice Cream Sundae: Finish off your meal with an indulgent churro ice cream sundae to satisfy your sweet tooth. The crispy churros and creamy ice cream will provide the perfect ending to your enchilada feast.
beverage pairings
Wine Pairings
Rioja: This Spanish red wine's earthy undertones and hints of cherry and spice can dance alongside the bold flavors of the burrito casserole.
Chardonnay: A buttery Chardonnay can bring a touch of elegance to this laid-back dish, offering a creamy texture that complements the cheese and sauce. Look for one with a hint of oak for a nice balance.
Sauvignon Blanc: With its bright acidity and citrus notes, a Sauvignon Blanc can cut through the richness of the cheese and sauces in the casserole.
Other Alcohol Pairings
Mexican Lager: Keep it simple and refreshing with a Mexican lager. Its light body and crisp finish provide a clean palate cleanser between bites, while the mild maltiness pairs well with the cheesy goodness.
Margarita: Embrace the Mexican flavors with a classic margarita. The citrusy tang and tequila kick can enhance the spices in the dish.
Michelada: Spice things up with a michelada - a beer cocktail made with tomato juice, lime juice, hot sauce, and spices. The tangy, savory flavors can complement the savoriness of the casserole while adding a refreshing kick.
Non-Alcoholic Pairings
Horchata: Cool down the heat with a glass of horchata. This creamy, sweetened rice milk with cinnamon can balance out the spiciness of the dish while offering a soothing contrast to the cheesy richness.
Iced Tea: A classic iced tea can provide a simple, thirst-quenching beverage to go alongside the hearty flavors of the casserole.
Sparkling Water: Keep things light and bubbly with a glass of sparkling water. The effervescence can help cut through the richness of the dish.
nutrition data
633 calories, 32 grams fat, 59 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
October 26, 2023
I really find this burrito casserole easy and delicious. I've used different kinds of burritos and so far so good!! I may try the breakfast recipe. Thanks for sharing
June 24, 2023
I changed this recipe up a little. First I put a layer of cooked spanish rice on the bottom of the pan. Then followed the recipe and used only taco sauce (because that's what I had). I covered the casserole for the first 15 minutes of baking because I was worried the rice might get too dry but I'm not sure it was necessary. It was definitely very filling with the rice base but had the ingredients I was craving! Will make again. It's an easy recipe that can be modified so many ways.
June 12, 2023
I used the suggestion of using breakfast burritos in this and served it at a brunch. Everyone devoured it!
April 18, 2023
Thank you for this simple recipe! Honestly, I wouldn't have thought of it on my own so love the guideline. I've used all diff kinds of burritos, even breakfast burritos for a brunch. I have probably made this recipe 20 times now. Highly recommend it.
December 18, 2022
We are from NM (retired military) not there att. I use the green chili burritos, add green enchilada sauce, some jar green chili hot/medium, can diced tomatoes w/green chili, cheese, dries onion, minced garlic ( because I'm in a hurry) himalayan salt, and cheese. Tonight I added olives since my husband isn't eating. I've made it 3Ã and we love it! Very Fast! So simple! Thx U 😊
November 7, 2021
I use frozen chimis instead of the burritos and I put a little salsa or enchilada sauce in the bottom of the pan before I add the chimis
July 18, 2020
I used red Enchilada sause, deep fried them first, lined pan for oven poured sauce added cheese, black olives, chopped onions, jalapenos,diced tomatoes bake till cheese melted top with sour cream