This changed the way I do burritos!

Ingredients

• 6 pieces Frozen Beef and Bean Burritos (store‑bought, thawed just enough to separate)
• 1 can (15 oz) Red Enchilada Sauce (store‑bought, any brand)
• 2 cans (10 oz each) Rotel Diced Tomatoes & Green Chilies (drained slightly for easier spreading)
• 2 cups Mexican Four Cheese Blend (shredded; can use a pre‑shredded blend)
• 1/2 cup Sour Cream (for drizzling after baking)
• 1/4 cup Fresh Cilantro (chopped; optional garnish)
• 1/4 cup Guacamole (optional, added per serving)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat while you assemble the dish.

   Time: PT5M

   Temperature: 350°F

2. Arrange Burritos

   Lay the frozen beef and bean burritos side‑by‑side in a single layer inside a 13x9‑inch baking dish.

   Time: PT5M

3. Add Enchilada Sauce

   Pour the entire can of red enchilada sauce over the burritos, using a spoon to spread it so every burrito is coated.

   Time: PT3M

4. Distribute Rotel

   Evenly spoon the two cans of Rotel (drained slightly) over the sauced burritos, dividing one can for each half of the pan.

   Time: PT3M

5. Sprinkle Cheese

   Generously sprinkle the shredded Mexican four‑cheese blend over the entire dish, covering all the burritos.

   Time: PT2M

6. Bake

   Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese is melted, bubbly, and lightly golden.

   Time: PT25M

   Temperature: 350°F

7. Finish with Toppings

   Remove the dish from the oven. Drizzle sour cream over the hot burritos, sprinkle chopped cilantro, and add a dollop of guacamole on each serving if desired.

   Time: PT5M

8. Serve

   Let the dish rest for 2 minutes, then plate individual burritos and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

35 g

Fat

18 g

Fiber

4 g