This is another post where I feel like I should remind my readers that although I am not passionate about cooking, I do love a good meal. If there is any way to take a few shortcuts to make preparing a meal quicker, it’s a safe bet that I’m going to do it. This meal was quick and easy to put together, and flavorful enough to rival any restaurant meal. It may have taken me almost an hour, but 45 -50 minutes of that was cooking time. It will take less time if the burritos are thawed.
While I was throwing this “recipe” together for dinner, I remembered a cooking show named Semi-Homemade, that I absolutely loved to watch several years ago with Sandra Lee. The kitchen on the show was gorgeous! She prepared fabulous meals using 70% pre-packaged products and 30% fresh items.
I don’t always make semi-homemade meals, but when I do, I may not prepare the amazing dishes that she did, nor have the beautifully decorated tablescapes, or the incredible mocktails that she made, but nonetheless I am proud to serve some of my semi-homemade recipes.
I had picked up the ingredients for this dish to share with you while grocery shopping, for you to have another idea for a super quick and easy recipe for dinner on a busy day. This dinner can also be quickly made with the following homemade groceries that I have shared in previous posts.
- Slow Cooker Refried Beans
- Quick Spanish Rice – I used cauliflower rice one time and Hubby didn’t even notice. Or didn’t say anything if he did.
- Enchilada Sauce – (aka: Spaghetti Sauce) When the sauce was thawed, I magically transformed it into enchilada sauce by stirring in a teaspoon of cumin and a tiny little bit of chili powder. Adjust the amounts per your taste.
- Freezer-friendly Guacamole
About this recipe
For those that might be curious as to why I call this an Enchilada Casserole when it starts with frozen burritos, there are two major differences between an enchilada and a burrito. Burritos are typically wrapped with flour tortillas and eaten out of hand, while enchiladas are generally rolled in corn tortillas, smothered in sauce and eaten with a fork. We prefer the flour shells, and how the enchilada sauce is absorbed into the shell. Yum, yum!
I topped the refried beans with a little mozzarella cheese.
Semi-Homemade Enchilada Dinner
Prep 10 minutes Bake 45 – 50 minutes Serves 8
- 1 package of frozen 8 Beef and Bean Burritos
- 1 can Enchilada Sauce
- shredded cheese (mozzarella, cheddar or fiesta blend)
- Optional Garnish: guacamole, sour cream, drained & sliced black olives and chopped green onions
- Side dishes: Spanish rice mix, can of refried beans (prepare while the casserole is baking)
- Preheat oven to 350ºF
- Grease a 9”x 11” baking pan with oil or cooking spray
- Spoon about a 1/2 cup of the enchilada sauce over the bottom of the pan
- Layer the burritos evenly in the bottom
- Cover the burritos with the remaining sauce
- Bake covered for 45-50 minutes (30 -35 minutes if the burritos are thawed)
- Remove the casserole from the oven, then sprinkle with shredded cheese. Garnish with olives and green onion.
Serve with guacamole, sour cream, chopped lettuce & tomatoes. Spanish rice and refried beans