HOW TO MAKE BURRITO RECIPES

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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

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.

BEST ZUCCHINI BURRITO BOATS RECIPE - HOW TO MAKE ZUCCHIN…



Best Zucchini Burrito Boats Recipe - How to Make Zucchin… image

Zucchini Burrito Boats from Delish.com are the perfect low-carb dinner option.

Provided by Lauren Miyashiro

Categories     gluten-free    low-carb    Cinco de Mayo    dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

3

zucchini, halved lengthwise

2 tbsp.

extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1/2

onion, chopped

2

cloves garlic, minced

1 lb.

ground beef

1/2 tsp.

chili powder

1/2 tsp.

ground cumin

1/4 tsp.

paprika

1/2 c.

black beans

1/2 c.

chopped cherry tomatoes

1/2 c.

corn

1 c.

shredded cheddar

1 c.

shredded Monterey jack

Freshly chopped cilantro, for garnish

Steps:

  • Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes. In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 

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