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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent 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
Preparation
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.
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.
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.
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.
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.
