Easy Frozen Burrito Casserole (5 ingredients)

What you need to make Frozen Burrito Casserole

Because it is easy to prepare and only uses 5 ingredients that are easily kept on-hand, Frozen Burrito Casserole makes a great "crisis meal" for when you are tempted to run through the drive-thru. It is a deliciously easy way to make frozen burritos taste better. I like to keep ingredients on hand - I always have milk and cheese, so if I make sure to have frozen burritos, cream of mushroom soup, and green chilis in the pantry and freezer, I know I can put this together easily on a night when I am out of ideas and energy.

Frozen bean burritos are the time-saving basis for this easy casserole, but you can switch that up if you prefer a different burrito filling. I like the way the bean filling tastes with the creamy gravy, so I always use bean burritos.

• Frozen burritos. I like El Monterrey bean burritos, but you could use a different brand or substitute ground beef and bean or your favorite burrito flavor. Try it with breakfast burritos for a hearty start to the day! 
• Condensed cream of mushroom soup. Cream of mushroom goes really well with the green chilies, but cream of chicken would also be delicious.
• Diced green chilis. You can use spicy or mild green chilies, or swap things up with a can of tomatoes and green chilies (like Rotel).
• Milk.
• Shredded cheddar cheese. Mexican cheese blend also works well—you can use whatever you have on hand.
• Non-stick cooking spray.

You'll need the following equipment to make the burrito casserole:

• 9x12 inch casserole dish
• medium bowl
• large spoon for mixing and spreading sauce
• foil to cover frozen burrito casserole while baking

Substitutions and Variations

This is an easy dish to use what you have on hand:

• Burritos - instead of bean burritos, try beef and bean, chicken, or cheese burritos (or even a chimichanga variety like Spicy Jalapeño Bean & Cheese Chimichangas), or try it for breakfast with breakfast burritos
• Sauce base - although this burrito casserole uses a creamy sauce, you can use a red or green enchilada sauce mixture in place of the soup and milk (I like adding cumin and garlic salt to the green or red enchilada sauce); you could also swap out a different cream soup such as cream of chicken soup or cream of celery soup
• Sauce additions - try adding black olives, tomatoes (or substitute a can of tomatoes and green chilis for the can of green chilis) or black beans to the sauce
• Cheese - try shredded Monterey Jack cheese with peppers, Mexican blend cheese, or quesadilla cheese in place of cheddar
• Toppings - for variety, you could garnish with salsa, pico de gallo, sour cream, and/or fresh chopped cilantro or green onions