FIESTA BAKE RECIPES

BURRITO BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Burrito Bake Recipe: How to Make It - Taste of Home image

Back when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. —Cindee Ness, Horace, North Dakota

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 can (16 ounces) refried beans
1/4 cup chopped onion
1 envelope taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
1 to 2 cups shredded cheddar cheese
1 to 2 cups shredded part-skim mozzarella cheese
Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives

Steps:

Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

Nutrition Facts : Calories 509 calories, FatContent 29g fat (12g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 1403mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

SOUTHWEST VEGETARIAN BAKE RECIPE: HOW TO MAKE IT

Southwest Vegetarian Bake Recipe: How to Make It image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 15g protein. Diabetic exchanges 2 starch

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This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois
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Total Time 01 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 285 calories per serving

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