Burrito Bake
This easy Burrito Bake makes a great weeknight dinner starting with a pound of ground beef, refried beans, cheese and crescent dough.
Ground beef recipes are always a hit for a quick and easy dinner and this burrito bake casserole will definitely be on our weekly dinner rotation. It is quick, easy and so delicious.
Ground Beef Tacos, Beef and Bean Burritos, Smothered Burritos and Fajita Pasta are a few of our Tex-Mex favorites for a quick and easy dinner. There are so many great dinner options that start with a pound of ground beef.
Ingredients Needed
- Ground Beef ~ We used 90% lean.
- Taco Seasoning ~ store bought or homemade
- Water
- Salsa
- Refried Beans
- Refrigerated Crescent Dough
- Colby-Jack Cheese, shredded
Optional Toppings:
- Cherry Tomatoes
- Lettuce
- Black Olives
- Sour Cream
- Cilantro
Step By Step Directions
Brown ground beef in a large skillet over medium-high heat until browned and crumbly. Drain any excess fat.
Add taco seasoning, water and salsa. Stir until well combined.
Mix in refried beans and remove from heat.
Unroll crescent dough and press into the bottom of a 9 x 13- inch baking dish.
Layer ground beef and bean mixture over the crescent dough and spread evenly.
Top with shredded cheese.
Bake for 25-30 minutes or until crust is browned and cheese is melted.
Remove from oven.
Garnish with sliced tomatoes and black olives.
Serve with shredded lettuce and sour cream.
Recipe Notes
Storage: Store leftovers in a plastic covered dish in the refrigerator up to 3 days.
Reheat: Place on a foiled lined baking sheet and cook at 350° for 12- 15 minutes or until heated through.
Variations: Add diced onions, bell peppers or jalapeños to the skillet and cook with the ground beef. Use any type of shredded cheese you have on hand. Cheddar, pepper-jack or mozzarella also works.
Crescent Dough Substitutions: If you don’t have crescent dough, refrigerated pie crust or biscuits will also work.
Make Ahead: Cook the ground beef and bean filling ahead and store in a covered container in the refrigerator up to 2 days in advance. Add crescent dough and top with filling and cheese just before baking.
This Burrito Bake recipe was adapted from Taste of Home and was a big hit with our whole family. The leftovers were just as delicious reheated the next day.
If you are looking for a quick and easy casserole for a weeknight dinner, give this tasty beef and bean Burrito Bake a try.
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Burrito Bake
This easy Burrito Bake makes a great weeknight dinner starting with a pound of ground beef, refried beans, cheese and crescent dough.
Ingredients
- 1 pound lean ground beef
- 2 packets taco seasoning
- 1/2 cup water
- 1 cup salsa
- 16 ounce can refried beans
- 2 cups shredded cheese (colby-jack, pepper jack or cheddar)
Toppings
- shredded lettuce
- sliced cherry tomatoes
- sliced olives
- sour cream
- cilantro
Instructions
- Preheat oven to 375°.
- Brown ground beef in a large skillet over medium-high heat until browned and crumbly. Drain any excess fat.
- Add taco seasoning, water and salsa. Stir until well combined.
- Mix in refried beans and remove from heat.
- Unroll crescent dough and press into the bottom of a 9 x 13- inch baking dish.
- Layer ground beef and bean mixture over the crescent dough and spread evenly.
- Top with shredded cheese.
- Bake for 25-30 minutes or until crust is browned.
- Remove from oven.
- Garnish with sliced tomatoes and black olives if desired.
- Serve with shredded lettuce, cilantro and sour cream.
Notes
Storage: Store leftovers in a plastic covered dish in the refrigerator up to 3 days.
Reheat: Place on a foiled lined baking sheet and cook at 350° for 12- 15 minutes or until heated through.
Variations: Add diced onions, bell peppers or jalapeños to the skillet and cook with the ground beef. Use any type of shredded cheese you have on hand. Cheddar, pepper-jack or mozzarella also works.
Crescent Dough Substitutions: If you don't have crescent dough, refrigerated pie crust or biscuits will also work.
Make Ahead: Cook the ground beef and bean filling ahead and store in a covered container in the refrigerator up to 2 days in advance. Add crescent dough and top with filling and cheese just before baking.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 443Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 106mgSodium: 1578mgCarbohydrates: 20gFiber: 5gSugar: 4gProtein: 35g
Nutritional calculations are estimated and may not be accurate.