Casseroles are both hearty and economical choices when trying to feed a crowd (or a large family). Plus, when crunched for time, they’re quick to throw together and slide in the oven and can even be made ahead to put a filling, low-stress meal on the table following a busy day.

This twist on a classic Mexican dish is stuffed full of meat, onions and cheeses, sitting on top of a crescent roll dough crust. You can add even more flavor by topping it with olives, green peppers, lettuce and tomatoes then serving with a side of sour cream, chips and salsa.

Burrito Bake

  • 1          pound ground beef
  • 1          can (16 ounces) refried beans
  • 1/4       cup chopped onion
  • 1          package taco seasoning
  • 1          can (8 ounces) refrigerated crescent rolls
  • 1-2       cups shredded cheddar cheese
  • 1-2       cups shredded part-skim mozzarella cheese
  • chopped green pepper (optional)
  • shredded lettuce (optional)
  • chopped tomatoes (optional)
  • sliced ripe olives (optional)
  1. Heat oven to 350° F. In large skillet over medium heat, cook and crumble beef until no longer pink; drain. Add beans, onion and taco seasoning.
  2. Unroll crescent roll dough. Press onto bottom and up sides of greased 13-by-9-inch baking dish; seal seams and perforations.
  3. Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, about 30 minutes until golden brown. If desired, sprinkle with green pepper, lettuce, tomatoes and olives.