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
Source: Casserole Cookbook
8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed , undiluted
1 can (10 ounces)
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
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.