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Anyone else feel like life is busier now more than ever? Shortcut, quick, and hands-off dinners are an absolute savior for times like this. Bonus when they are amazingly delicious and family-friendly – which is exactly why I am obsessed with this Frozen Burrito Casserole recipe! This frozen burrito bake is a super yummy choice if you’re looking for recipes using frozen burritos or frozen burrito hacks. You only need a few ingredients and about 40 (mostly hands-off) minutes to bring this burrito casserole with frozen burritos to your table.
What you need for this frozen burrito bake
To make this burrito casserole with frozen burritos, you’ll need the following ingredients:
- 8 frozen burritos, unwrapped (I personally use steak, cheese, and rice burritos to make it an even more rounded meal, but you can use any flavor of frozen burritos that you like)
- 2 10-ounce cans red enchilada sauce (I use mild sauce to keep it kid-friendly)
- 2 cups shredded Mexican cheese
- Sour cream
- Salsa (I prefer pico de gallo salsa for this frozen burrito casserole recipe)
- Cilantro (optional)
Other frozen burrito hacks
Looking for different ideas for recipes using frozen burritos? Here are a a few variations:
- Use salsa (red or green) or green enchilada sauce instead of the red enchilada sauce.
- Make a chipotle cream sauce instead of the enchilada sauce. See my recipe here.
- Use Monterey Jack cheese in place of the shredded Mexican cheese blend.
- Add more protein! Crumbled taco seasoned ground beef, strips of fajita chicken, shredded pork, and grilled shrimp are great additions for this frozen burrito bake.
- Top with any of your other favorite enchilada or taco toppings (guacamole or sliced avocado, shredded lettuce, sliced black olives, diced onions, black beans, etc.).
- Add crumbled tortilla chips to the top for some extra crunch.
- Make a chili-cheese frozen burrito casserole by subbing the enchilada sauce for canned chili and the Mexican cheese blend for shredded Cheddar. Serve topped with dollops of sour cream.
How to make a frozen burrito casserole
To make this frozen burrito casserole recipe, start by preheating the oven to 375 degrees F. Unwrap your frozen burritos and arrange them in a 9×13” baking dish, 6 in a row, and 2 turned sideways next to the row to fill out the dish (see the photo above).
Top the frozen burrito bake with enchilada sauce.
Place the frozen burrito casserole in the preheated oven and bake for 30 minutes. Add the cheese and continue baking until the cheese is melted (about 5 more minutes). Top with sour cream, salsa, and cilantro if desired.
Here’s the Frozen Burrito Casserole recipe! If you love it as much as we do, please leave a rating. If you make any modifications, I’d love to hear your ideas in the comments! Enjoy the frozen burrito bake!
Frozen Burrito Casserole
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Shortcut, quick, and hands-off recipes are some of my favorite dinner solutions. Bonus when they are delicious and family-friendly - which is exactly why I am obsessed with this Frozen Burrito Casserole recipe! You only need a few ingredients and about 40 (mostly hands-off) minutes to bring this burrito casserole with frozen burritos to your table.
Ingredients
- 8 frozen burritos, unwrapped
- 2 10-ounce cans red enchilada sauce
- 2 cups shredded Mexican cheese
- sour cream
- salsa
- cilantro, optional
Instructions
- Preheat oven to 375 degrees F.
- Arrange burritos in a 9x13” baking dish, 6 in a row, and 2 turned sideways next to the row to fill out the dish. Top with enchilada sauce.
- Place in the preheated oven and bake for 30 minutes. Add cheese and continue baking until the cheese is melted (about 5 more minutes).
- Top with sour cream, salsa, and cilantro if desired.
Notes
Other frozen burrito hacks
Looking for different ideas for recipes using frozen burritos? Here are a a few variations:
- Use salsa (red or green) or green enchilada sauce instead of the red enchilada sauce.
- Make a chipotle cream sauce instead of the enchilada sauce. See my recipe here.
- Use Monterey Jack cheese in place of the shredded Mexican cheese blend.
- Add more protein! Crumbled taco seasoned ground beef, strips of fajita chicken, shredded pork, and grilled shrimp are great additions.
- Top with any of your other favorite enchilada or taco toppings (guacamole or sliced avocado, shredded lettuce, sliced black olives, diced onions, black beans, etc.).
- Add crumbled tortilla chips to the top for some extra crunch.
- Make a chili-cheese frozen burrito casserole by subbing the enchilada sauce for canned chili and the Mexican cheese blend for shredded Cheddar. Top with sour cream.
More easy one-pot dinners like these frozen burrito hacks
- 13 easy sheet pan dinners for busy nights
- Baked Greek Chicken (easy sheet pan Greek chicken and veggies recipe)
- One Pan Pesto Chicken and Veggies
- Sheet Pan Gnocchi and Sausage
- Sheet Pan Sausage and Veggies
- Sheet Pan Jerk Chicken
- Baked BBQ Chicken Breast with Corn and Potatoes
- One Pan Roasted Chicken and Potatoes
- Sheet Pan Mediterranean Halibut
- One Pan Honey Mustard Chicken and Potatoes
- Sheet Pan Pineapple Pork Chops and Vegetables
- Sheet Pan Beef and Broccoli
- Sheet Pan Teriyaki Salmon and Veggies
- Sheet Pan Parmesan-Dijon Chicken Thighs and Veggies
- Baked Ranch Pork Chops and Potatoes
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Comments
Janie says
This was one of the best, easiest recipes! I added a bit more enchilada sauce, salsa (or pico) and extra cheese. I will definitely pass it on!!!! And make it again!
Reply
Ramona Cruz-Peters says
I’m so glad to hear you loved it! Yes, it’s definitely meant as a starting point for your preferred toppings and amounts of toppings.
Reply
jay hart says
i googled, ”how to make frozen burritos not taste like sh*t” and this came up, this actually looks good lol ty
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Ramona Cruz-Peters says
That’s too funny! That is not one of the search phrases I tried to optimize for, but I’m glad Google put 2 and 2 together for you haha!! Seriously though, give it a try! It’s really good and really easy, and you can customize the toppings all sorts of ways.
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Scott Nichols says
I made this, but I made my own enchilada sauce and put a layer of taco beef on top then cheese……put pico, sour cream and cilantro before serving…kicking myself for not adding black olives to top it off….we loved it and will make again….wish I could post a picture…
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Ramona Cruz-Peters says
Your additions sound SO good! If you post a pic online anywhere tag @fabeveryday so I can see it!
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Stasia says
What a wonderful easy dish to make. I made it tonight and my family loved it. Thanks so much Ramona for sharing this.
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Ramona Cruz-Peters says
I’m so happy your family loved it! It’s become a staple at our house too.
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Amanda says
I will be trying this tonight for dinner. Can’t wait, it looks so yummy and easy!
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Ramona Cruz-Peters says
Enjoy! I’d love to hear how it turned out for you and what toppings you used!
Reply
Lorie says
I made this for my husband and I and he said “ Now that’s the way to eat burritos”! I will be making this again and Again. I shared with my daughter in law and they loved it also!!
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Ramona Cruz-Peters says
I’m so glad to hear that! It’s such a simple upgrade, but so delicious!
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Jeri says
Trying for the first time hopefully I won’t regret deep frying the burritos before layering in the pan, slathered with taco sauce 🤞 from there we’ll see what changes for next time 😋does look delicious either way!! Thank
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Jeri says
*NOT DEEP FRYING!*
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Ramona Cruz-Peters says
Keep me posted how it turns out!
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Alisa Rothe says
I’ve had frozen burritos taking up space in my freezer for a while now (the kids were not a fan)! This will be the perfect way to use them up! Thanks!
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Ramona Cruz-Peters says
Yes, this is a great way to clear them out and spruce them up for the kids! Enjoy!
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Alex says
Just made this with chili Verde sauce over frozen been and bean burritos.
Just amazing. Thanks!Reply
Ramona Cruz-Peters says
I bet it was delicious with chile verde! Thanks for sharing, and I’m so glad you liked it!
Reply
Vilja says
Just tried it with homemade tomatillo salsa (instead of enchilada sauce) on rice & bean burritos. Loads of toppings – tomatoes, white onion, cilantro, fresh corn & sliced black olives. Raves all around!
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Ramona Cruz-Peters says
I bet it was so good with that sauce! Glad you enjoyed it!
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Samantha U says
I’ve had burritos taking space in my freezer long enough, I will be making this tonight! Seems easy enough for this old lady brain…lol Looks yummers.
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Ramona Cruz-Peters says
It’s a great way to use up those burritos! Let me know what you think after you try it. It’s pretty easy!
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Samantha U says
It was very easy and tasty except for my major oops….I was not aware that Carolina Reaper was a very “hot” pepper and I used cheese which had it in it. Very warm but also very good 👍
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Ramona Cruz-Peters says
Haha! I bet it was spicy! I’m glad you enjoyed the recipe!
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Liz B says
This has become a staple in our house for busy nights. I prep the morning of and then whomever gets home first pops it in the oven. We’ve tried it with different enchiladas sauces. My favorite is red sauce and using bean and cheese burritos my husband likes chicken and cheese with verde enchilada sauce. We serve with a tossed together side salad using whatever produce is in season and on hand. Thank you!
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Ramona Cruz-Peters says
I’m so glad to hear this one is a savior for busy nights! I live for easy meals too!
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Stephanie Dunbar says
I liked the concept of this and enjoyed it all but the enchilada sauce I chose. Next time I will use something else because it had a kick to the sauce.
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Ramona Cruz-Peters says
Sorry to hear this flavor of sauce didn’t work for your tastes! Feel free to experiment with different sauces using the same cooking method, and let us know how it turns out for you!
Reply
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