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Burrito Bake Recipe

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Years ago when I was in college, my roommate would frequently make this economical casserole. It's so easy to put together, and on serving goes a long way.—Cindee Ness, Horace, North Dakota

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Burrito Bake Recipe

Prep: 25 min. Bake: 30 min.

Yield: 6 Servings

25 30 55

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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1 can (16 ounces) refried beans
1/4 cup chopped onion
1 envelope taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
Toppings: chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives

Directions

In a large skillet, cook beef over medium heart until no longer pink; drain. Add the beans, onion and taco seasoning.
Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish; seal seams and perforations.
Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with toppings of your choice. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 589 calories, 33 g fat (17 g saturated fat), 105 mg cholesterol, 1,510 mg sodium, 34 g carbohydrate, 4 g fiber, 37 g protein.

Originally published as Burrito Bake in Taste of Home Ground Beef Cookbook , p288

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Reviews for Burrito Bake (8)

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Reviewed on Nov. 23, 2011 by shell7293

Really good! I also used mashed up kidney beans in place of the refried beans - and I added about 1/2 cup salsa to the ground beef mixture as it looked a little dry. I halved the recipe and used the extra crescent roll dough on the top so it came out a little more like a taco pie - my husband loved it!

Reviewed on Oct. 18, 2010 by NinaJ

Quick, easy an tastes great. I didn't have a can of refried beans when I got ready to make this so I used a can of kidney beans mashed with a potato masher and it still came out great.