Burrito Bake Recipe

4.5 34 52
Burrito Bake Recipe
Burrito Bake Recipe photo by Taste of Home
Publisher Photo

Burrito Bake Recipe

Read Reviews
4.5 34 52
Publisher Photo
Back when I was in college, my roommate would frequently make this economical casserole. It's so easy to put together, and one serving goes a long way. —Cindee Ness, Horace, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/4 cup chopped onion
  • 1 envelope taco seasoning
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 to 2 cups shredded cheddar cheese
  • 1 to 2 cups shredded part-skim mozzarella cheese
  • Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives

Directions

Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning.
Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations.
Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings. Yield: 6 servings.
Originally published as Burrito Bake in Taste of Home Ground Beef Cookbook 1999, p288

Nutritional Facts

1 piece: 509 calories, 29g fat (12g saturated fat), 78mg cholesterol, 1403mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 29g protein.

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  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/4 cup chopped onion
  • 1 envelope taco seasoning
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 to 2 cups shredded cheddar cheese
  • 1 to 2 cups shredded part-skim mozzarella cheese
  • Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives
  1. Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning.
  2. Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations.
  3. Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings. Yield: 6 servings.
Originally published as Burrito Bake in Taste of Home Ground Beef Cookbook 1999, p288

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Reviews forBurrito Bake

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MY REVIEW
rbow04 User ID: 1726579 287740
Reviewed May. 13, 2018

"I made this and followed the recipe using both cheeses. The recipe calls for one to two cups. I opted to use 2 cups of each. It was delicious. I will definitely make this recipe again but next time I plan to try it with one cup of each cheese. We did top with shedded lettuce, tomatoes, green peppers, and sour cream."

MY REVIEW
4053lauren User ID: 7120075 287349
Reviewed May. 1, 2018

"Didn't have mozzarella, used only cheddar and it was wonderful!"

MY REVIEW
Elizabeth User ID: 9435648 285940
Reviewed Apr. 1, 2018

"I used leftover sloppy joe and leftover spaghetti meat sauce and used mozzarella cheese. Still yummy!"

MY REVIEW
barbsbasic User ID: 6382020 285421
Reviewed Mar. 21, 2018

"Made per recipe but did not use mozz cheese only cheddar because most burritos don't have Italian cheese only Mexican cheese. When it was done we added Aldi sour cream... which by the way is the absolute bomb, little salad bar fresh salsa from Aldi, canned green chilies, and canned sliced black olives. You can actually make this slightly low fat by omitting the bread on the bottom. Excellent to make for game night or kids sleepover... neither of which apply to me since I'm single and hate Sports LOL."

MY REVIEW
Natasha User ID: 5585905 284535
Reviewed Mar. 3, 2018

"Delicious and easy to make. I added salsa to the meat and beans because it looked dry. I used taco and cheddar cheese. I then topped it with sour cream, guacamole, lettuce, tomato and black olives and cilantro. Will definately be saving this recipe!"

MY REVIEW
JLo User ID: 9026246 264511
Reviewed Apr. 10, 2017

"Took about 25 minutes - smelled and tasted wonderful! I used a can of corn and beans instead of refried beans. Sour cream plus the other listed toppings are great on top. It is quite filling. I would like to make it again this way and maybe try to make it sometime with chicken."

MY REVIEW
melissloves2bake User ID: 6762616 264018
Reviewed Mar. 28, 2017

"So easy to make & tastes great! I put lettuce, tomatoes & sour cream on top after it's done baking."

MY REVIEW
angela32 User ID: 3084463 260239
Reviewed Jan. 25, 2017

"Very good and easy to put together. It's also versatile. I added a yellow pepper because I had one on hand and a whole small onion (we like onion), last thing was mont. jack cheese instead of mozzarella."

MY REVIEW
NH-rescue User ID: 4255840 259168
Reviewed Jan. 3, 2017

"Good, hearty meal. The crescent rolls make it very easy to put together. Can add salsa and/or diced chilies to the mixture for extra spice."

MY REVIEW
aug2295 User ID: 4631582 257449
Reviewed Nov. 29, 2016

"Yummy and easy to put together. I added some salsa to the meat mixture."

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