Crescent Beef Burritos

Recipe courtesy of Lishie0729

• 1/2lb ground beef
• 2 tablespoons chopped onion
• 2 tablespoons Old El Paso® taco seasoning mix (from 1.25-oz package)
• 1/2 cup water
• 1/2 cup Old El Paso® refried beans (from 16-oz can)
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
• 1/2 cup Old El Paso® Thick 'n Chunky salsa
• 4 slices (3/4 oz each) American cheese, cut diagonally in half
• 1 cup sour cream
• 1/4 cup sliced ripe olives

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in taco seasoning mix and water. Reduce heat to medium; cook about 5 minutes, stirring frequently, until water has evaporated. Remove from heat; stir in beans.
3. Separate dough into 8 rectangles; firmly press perforations to seal. Spoon about 2 tablespoons beef mixture and 1 tablespoon of the salsa onto each rectangle; spread to within 1/2 inch of one short side. Starting with other short side, roll up each rectangle; pinch edges to seal. Place seam side down on cookie sheet.
4. Bake 18 to 23 minutes or until golden brown. Top each burrito with cheese; bake 2 to 3 minutes longer or until cheese is melted. Serve garnished with sour cream and olives.