Recipe
El Monterey® Bean & Cheese Burrito Casserole
Prep
5 min
Total Time
45 min
Featured Product
- One 8-count package El Monterey® Bean & Cheese Burritos, frozen
- 1 & 1/4 cup of condensed cream of mushroom soup (10.5oz can)
- 2/3 cup whole milk
- 1/2 cup diced green chilis (can use a 4oz can, drained)
- pinch of salt
- pinch of black pepper
- 2 cups of Mexican-blend shredded cheese
- chopped cilantro, if desired
- Preheat oven to 375°F
- Spray nonstick cooking spray on a 9x13 baking dish and spread frozen burritos flat along the bottom. Do not stack or overlap burritos.
- In a separate bowl, combine the soup, milk, green chilis, salt, and pepper. Mix well.
- Pour mixture evenly over the top of burritos.
- Sprinkle shredded cheese over the top of burritos.
- Cover the baking dish with aluminum foil, making sure to seal the edges.
- Bake your casserole at 375°F for 40 minutes.
- Remove casserole, remove foil, and let stand for one minute. If the cheese is not melted, bake uncovered until cheese is melted.
-
Garnish with chopped cilantro, if desired, and enjoy!
For food safety and quality internal product temperature must reach 165ºF.
