I stumbled upon a food blog that I rather enjoy, Framed Cooks.
What I love about this blog is that the majority of the recipes are simple 30 minute dinners. While I love to cook, I don’t have the time or the patience for long and complicated right now. The author is also a photographer and includes mouth watering photos with each recipe.
The one recipe that I tried from there so far, I loved. You take Pillsbury crescent rolls and turn them into burritos. The sweetness of the crescent roll dough matched with the spicy taco meat was just ridiculously good. I tweaked the recipe a bit, so here’s how I cooked it:
1 can of Pillsbury Crescent rolls
1/2 pound of lean ground beef
1 packet of taco sauce
About 2 cups of shredded cheese
Optional: refried beans, salsa, guacamole, veggies, etc.
1. Preheat oven to 350. Line cookie sheet with tinfoil.
2. Brown the ground beef in a skillet and then follow the directions on the taco sauce pouch (add water simmer etc).
3. Open and unroll dough. You need to separate the dough into 4 rectangles. Where you would normally separate it into triangles, pinch the seams together and smooth them out.
4. Spoon ground beef onto the rectangles. I used about two tablespoons per rectangle. Then top each with a generous handful of shredded cheese.
5. Roll up the burritos. Start at the narrow end and carefully roll them up. Then pinch the ends together to seal. Place seam side down on cookie sheet.
6. Bake for 20 minutes.
7. Top each one with a little bit more cheese and then put back in the oven until melted.
The original recipe called for two cans of dough, I used one. This made four burritos, two each for my husband and myself, which was more then enough food. Rainbow wasn’t home for dinner the night I made these, but as she still pretty much eats like a bird there would have been enough to go around. My husband LOVED these burritos. They were quite filling. They may look smallish when you’re preparing them, but they plump out a bit while cooking. I did have a bunch of taco meat leftover after stuffing the burritos, which I ended up mixing with some refried beans to make a dip.
These burritos would be so easy to customize. I think next time I make them I will try adding refried beans. I’m also thinking I’ll put some salsa, black olives and avocado in mine, while letting my husband just have his plain meat and cheese.
If you want to check it out, you can find the original recipe here: Framed Cooks, Crescent Roll Burritos.