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Bake-Off® Contest 31, 1984
Mendota Heights, Minnesota

Crescent Beef Burritos

Enjoy flaky Pillsbury® crescents in a whole new way, wrapped around an easy, tempting Mexican beef filling.

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  • prep time 35 min
  • total time 60 min
  • ingredients 10
  • servings 8
 

Ingredients

1/2
lb lean (at least 80%) ground beef
2
tablespoons chopped onion
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2
cup water
1/2
cup Old El Paso® refried beans (from 16-oz can)
2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2
cup Old El Paso® Thick 'n Chunky salsa
4
slices (3/4 oz each) American cheese, cut diagonally in half
1
cup sour cream
1/4
cup sliced ripe olives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 2 Stir in taco seasoning mix and water. Reduce heat to medium; cook about 5 minutes, stirring frequently, until water has evaporated. Remove from heat; stir in beans.
  • 3 If using crescent rolls: Unroll dough; separate dough into 8 rectangle. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles.
  • 4 Spoon about 2 tablespoons beef mixture and 1 tablespoon of the salsa onto each rectangle; spread to within 1/2 inch of one short side. Starting with other short side, roll up each rectangle; pinch edges to seal. Place seam side down on cookie sheet.
  • 5 Bake 18 to 23 minutes or until golden brown. Top each burrito with cheese; bake 2 to 3 minutes longer or until cheese is melted. Serve garnished with sour cream and olives.
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 2 Stir in taco seasoning mix and water. Reduce heat to medium; cook about 5 minutes, stirring frequently, until water has evaporated. Remove from heat; stir in beans.
  • 3 If using crescent rolls: Unroll dough; separate dough into 8 rectangle. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles.
  • 4 Spoon about 2 tablespoons beef mixture and 1 tablespoon of the salsa onto each rectangle; spread to within 1/2 inch of one short side. Starting with other short side, roll up each rectangle; pinch edges to seal. Place seam side down on cookie sheet.
  • 5 Bake 18 to 23 minutes or until golden brown. Top each burrito with cheese; bake 2 to 3 minutes longer or until cheese is melted. Serve garnished with sour cream and olives.

EXPERT TIPS

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Expert Tips

Serve the burritos with a tossed green salad with mandarin orange segments and a vinaigrette dressing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
11g,
11%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
50mg
50%;
Sodium
1060mg
1060%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
15%;
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; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.