Burrito Bake
This amazing Tex-Mex entree has a beef and bean filling and made with Pillsbury crescent rolls. Then it's topped with lettuce, tomatoes, olives and green peppers and served with Pico de Gayo, Salsa, Guacamole, Hot Sauce, Sour Cream, and Tortilla chips!
Ingredients
BURRITOS
- 1 lb. lean ground beef
- 16 oz. can refried beans
- 1/4 cup onion chopped
- 1 pkt. taco seasoning or Homemade Taco Seasoning
- 2 8-oz. tubes Pillsbury refrigerated crescent rolls
- 8 oz. bag sharp cheddar cheese shredded
- 8 oz. bag mozzarella cheese shredded
TOPPINGS:
- green pepper chopped, as desired
- lettuce shredded, as desired
- tomatoes chopped, as desired
- ripe olives sliced, as desired
ACCOMPANIMENTS:
- Pico de Gallo as desired
- salsa as desired
- guacamole as desired
- hot sauce as desired
- sour cream as desired
Instructions
- In a skillet, cook beef over medium heat until no longer pink; drain.
- Add the onion and sauté a couple of minutes to cook.
- Remove from heat.
- Stir in taco seasoning and refried beans.
- Unroll one can of crescent roll dough.
- Press onto bottom of a greased 9x13” baking pan; seal seams and perforations.
- Spread meat mixture over crust; sprinkle with mozzarella cheese, then cheddar cheese.
- Unroll remaining can of crescent roll dough.
- Stretch and press to make it fit top for a crust.
- Place on top of cheeses.
- Bake, covered, for about 30 minutes at 350°.
- Remove lid or foil and bake another 10-15 minutes until crust is golden brown.
- Remove from oven.
- Sprinkle each of the four toppings in rows over top of crust.
- (Or serve on the side if preferred).
- Serve with pico de gallo, salsa, hot sauce, guacamole, and sour cream on the side.
Notes
Recipe adapted from Taste of Home.
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