Beef and Bean Crescent Burritos


1/2 lb ground beef, cooked, drained
1/2 cup black beans, rinsed, drained (from 15-oz can)
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1 cup shredded Cheddar cheese (4 ozz
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce


  • 1 In 10-inch skillet, mix beef, beans and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally.
  • 2 Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef mixture down center of each rectangle; sprinkle with cheese. Starting with short side, roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese.
  • 3 Bake at 375°F 15 to 20 minutes.

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