This quick and easy recipe for crescent roll burritos wraps spicy beef in a crescent roll dough with a salsa topping for a fun Tex-Mex supper!
All you lovers of completely authentic Mexican food, I apologize and please close your eyes and cover your ears. Because this recipe, which is quick and easy and tasty, involves one of my favorite cooking ingredients, and that is a tube of crescent roll dough.
I’m sorry, but it’s true, and I’m not ashamed to admit it. Crescent roll dough in a tube, you ROCK. And this case, you rock your way into being an easy, cheesy beef crescent burrito!
Ingredients you need to make Crescent Roll Burritos!
Here’s how you make crescent roll burritos!
STEP 1: Make the taco filling by cooking up some ground beef, chopped onion and a couple tablespoons of your favorite taco seasoning.
STEP 2: Separate the crescent roll dough into rectangles (using two sections of dough per rectangle), pushing on the perforations to seal them.
STEP 3: Ladle a few spoonfuls of the beef mixture onto each rectangle, a little salsa and a little shredded cheese.
STEP 4: Roll them up, pinch the edges to seal them, and pop them in the oven for about 20 minutes.
More tips for making crescent roll burritos!
It’s waiting for you in the refrigerated section with the cookie dough and the biscuit dough! And yes, you can use the regular or the low-fat kind.
That all depends on the amount of taco seasoning and the heat of the salsa that you use. If you are a spice wimp like me, cut down a little on the taco seasoning and use mild salsa. If you are a spice champ like my sister, use a little more seasoning and the spicy salsa!
You can make the filling ahead of time, but I highly recommend filling and baking them right before you serve them so they don’t get soggy.
From there on in, it is all about the toppings. I like to COVER mine with salsa and a dollop of with some sour cream.
You can drape some more cheese over the top and pop it back in the oven for a few minutes until the cheese melts. And/or you can throw some guacamole on the plate…whatever catches your fancy. The world is your burrito.
That’s what you get when we Irish girls start cooking Mexican food — mass chaos. But it did taste good!
PrintCrescent Roll Burritos
This quick and easy recipe for crescent roll burritos wraps spicy beef in a crescent roll dough with a salsa topping for a fun Tex-Mex supper!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 burritos 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- 1/2 pound ground beef
- 2 tablespoons chopped onion
- 2 tablespoons taco seasoning
- 1/2 cup water
- 2 cans crescent dinner rolls
- 1/2 cup salsa plus more for garnish
- 1/2 cup shredded cheddar or jack cheese
- Sour cream, guacamole or any other garnish you like!
Instructions
- Preheat oven to 350. Spray cookie sheet with cooking spray.
- Cook ground beef and onion in skillet until thoroughly cooked, drain. Stir in taco seasoning and water and cook over medium for about 5 minutes.
- Separate dough into eight rectangles (two rolls per rectangle) and press perforations to seal. Divide beef mixture over rectangles and top with a tablespoon of salsa and a tablespoon or so of cheese. Starting with the short end of the dough, roll up each rectangle and pinch the edges to seal. Place seam side down on cookie sheet.
- Bake for 20 minutes or until golden brown. Serve with more salsa, guacamole, sour cream or whatever catches your fancy.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Camilla says
Kate, I JUST saw this recipe and had to add a comment that may or may not be crescent roll dough overkill, but here goes. Being a former Coloradan, sopaipillas are my go-to dessert when I'm out west indulging my jones for really good Mexican food. Back when I was in high school, I used crescent roll dough to make "quick" sopaipillas. Just cut each dough triangle in half, heat up a big ol' bunch of oil for frying, and toss in the dough triangles a few at a time. Turn them over in the hot oil once the bottoms are golden brown (they'll puff up like Indian poor bread), drain them on some paper towel, and break open and serve with honey. Yum! You can dust them with powdered sugar if you like, but straight up with honey is the accepted classic out where I'm from.
Sarah says
I would add time for the meat filling to cool. I made this tonight and the dough was heated up by the filling and fell apart. Luckily, it is cresent roll dough. I pulled bits from the thicker parts and patched it back together. All was fine.
I need to keep an eye out for the sheets that tamilyn found.
Christa says
Oh these sound wonderful and perfect for when I need a quick supper on the nights my girls have ball games. I never thought of stuffing crescent rolls with anything besides hotdogs. Thanks:)