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Taco Crescent Bake

Taco Crescent Bake
A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.—Patricia Eckard, Singers Glen, Virginia
8 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups crushed corn chips, divided
  • 1-1/2 pounds ground beef
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  • 1 can (15 ounces) tomato sauce
  • 1 envelope taco seasoning
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • Unroll crescent dough into a rectangle; press onto the bottom and 1
  • in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams
  • and perforations. Sprinkle with 1 cup of chips; set aside.
  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in tomato sauce and taco seasoning; bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top
  • with sour cream, cheese and remaining chips.
  • Bake, uncovered, at 350° for 25-30 minutes or until crust is
  • lightly browned. Yield: 8 servings.
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