Tuesday, June 17, 2008

Cooking with Rachael Ray

Have you ever read this cooking magazine? I picked up this magazine on the newstand and it looks great. Can't wait to dive into it. Will let you know what I think about it.

On my menu for tonight or tomorrow is Bean and Cheese Burritos, it sounds simply wonderful. I hope to grab a picture when I make it.

Bean 'N' Cheese Burritos
Serves: 6-8
Source: Casserole Cookbook


8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 cups (8 oz) Shredded Mexican cheese blend or cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sliced ripe olives
1/2 cup sliced green onions
6 cups shredded lettuce
Salsa and sour cream


Arrange burritos in a greased 13-in. x 9-in. x 2-in. baking dish. In a
bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of
cheese and the chilies. Pour over burritos. Sprinkle with olives,
onions and remaining cheese.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly
browned. Serve on a bed of lettuce with salsa and sour cream if desired.

Yield: 6-8 servings.

Happy Cooking! Pin It

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