Easy Burrito Bake

Name: Easy Burrito Bake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters cooked rice; 473 milliliters shredded lettuce; 59 milliliters sliced ripe olives; 454 grams can Old El Paso® refried beans; 118 milliliters Old El Paso® Thick ‘n Chunky salsa; 227 grams cups shredded Cheddar cheese; 237 milliliters chopped tomato; 118 milliliters cold water; 473 milliliters Original Bisquick® mix

The recipe Easy Burrito Bake is ready in approximately 50 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of Mexican food. One portion of this dish contains about 11g of protein, 10g of fat, and a total of 220 calories. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up cheddar cheese, water, refried beans, and a few other things to make it today.

Instructions

Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.

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Cooking Spray

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Oven

Frying Pan

In medium bowl, stir Bisquick mix and cold water until soft dough forms. Press evenly in bottom of pan.

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Baking Mix

Dough

Water

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Bowl

Frying Pan

Spread beans over crust. In small bowl, stir together rice and 1/2 cup salsa.

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Crust

Beans

Salsa

Rice

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Bowl

Spread evenly over beans. Top with cheese.

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Cheese

Spread

Beans

Bake 25 to 30 minutes or until cheese is melted and crust is golden brown. Top with lettuce, tomato and olives.

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Lettuce

Cheese

Olives

Tomato

Crust

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Oven

Serve with additional salsa and sour cream.

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Sour Cream

Salsa

Equipment

Oven

Frying Pan

Bowl

Ingredients

Servings:

473milliliters

cooked rice 473milliliters

shredded lettuce 59milliliters

sliced ripe olives 454grams

can Old El Paso® refried beans 118milliliters

Old El Paso® Thick ‘n Chunky salsa 227grams

cups shredded Cheddar cheese 237milliliters

chopped tomato 118milliliters

cold water 473milliliters

Original Bisquick® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.