Beef and Bean Crescent Burritos

Make delicious burritos a whole new way, rolled in flaky Crescents. It's a quick and easy dinner.

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Servings 8

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( 23 ) Ratings

23 Ratings

5 Stars 26%

4 Stars

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 16 )

1caa8b17-2e48-462e-be7d-0960259dce67

ingredients 5
Prep Time 10 min
Total Time 30 min

Ingredients

1/2: lb ground beef, cooked, drained

1/2: cup black beans, rinsed, drained (from 15-oz can)

2: tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: cup shredded Cheddar cheese (4 oz)

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Directions

1 In 10-inch skillet, mix beef, beans and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally.
2 Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef mixture down center of each rectangle; sprinkle with cheese. Starting with short side, roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese.
3 Bake at 375°F 15 to 20 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 9g, 9% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 1020mg; 1020%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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hartsellem

report Posted Nov. 7, 2012 8:32 AM

I really liked these but my husband didn't like them at all - he wouldn't even finish one. He said it was way too much bread/crescent. I liked that because I'm not a big meat eater, but he is a meat & potatoes guy.

Vickey6132

report Posted Feb. 2, 2012 12:32 PM

I ended up using dark red kidney beans, because that's what was in the pantry. I smashed them up into the beef mixture because my ten year old grnadson "doesn't like" beans. He ate two of these and would have had another one. I also didn't put the cheese on top--just all of it in the middle. I think I'd like to try using the chili with beans next time.

Vickey6132

report Posted Jan. 24, 2012 7:53 PM

They roll up easier & stay together better, if the beef mixture has cooled down.

cellmel

report Posted Jan. 6, 2012 6:51 AM

We enjoyed this recipe. I altered the recipe a little. I used 1 can of chili, with beans, and added 1/2 cup of cooked corn. The seam split open, but it didn't alter the flavor. It was very tasty. We added homemade salsa and a salad...it was a recipe we will be using again.

CSeppala

report Posted Nov. 3, 2011 3:36 PM

Delicious! This was a huge hit with the whole family - including 3 picky kids. I added some fresh diced tomato to the mixture which helped add some moisture. Yes, the seams of the dough split, but once it cooked, that didn't really matter. We ate them with a fork and added sour cream and salsa on the side. Next time I might try some fresh cilantro. Yum!