Grammy's Kitchen · Burritos · Bisquick Burrito Bake
One of 111 burritos recipes we measured
26 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
| liquid | 11% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 cup Bisquick biscuit mix | |
| 454 g | 16 ounce can refried beans |
| 118 g | 1/2 cup water |
| 454 g | 1 pound ground beef |
| 227 g | 8 ounce jar taco sauce |
| 170 g | 1 1/2 cups shredded cheddar cheese |
Method: 9 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Brandie, This looks so good and I know my son and daughter-in-law would love this. But I do have a question. When you double this do you a bigger dish (like a 9x13). Thanks for any help you can give me. Have a wonderful and Blessed day. :) P.S. I have not” — a cook, 4.0★
“Yummy. I doubled the recipe for 2 night's dinners And leftovers for lunch. I served with hot soft tortillas on the side, sour cream and Pico Degallo and it was so good. Enjoyed by all.” — a cook, 5.0★