Crescent Roll Taco Bake
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 8 servings.
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. Guests always comment on the tasty crust as well as the zesty filling and crunchy topping. —Patricia Eckard, Singers Glen, Virginia
Ingredients
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1 tube (8 ounces) refrigerated crescent rolls
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2 cups crushed corn chips, divided
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1-1/2 pounds ground beef
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1 can (15 ounces) tomato sauce
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1 envelope taco seasoning
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1 cup sour cream
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1 cup shredded cheddar cheese
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Optional: Cubed avocado, chopped tomatoes, shredded lettuce and cilantro
Directions
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1.
Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup chips; set aside.
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2.
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.
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3.
Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.
Nutrition Facts
1 piece: 497 calories, 27g fat (10g saturated fat), 74mg cholesterol, 1183mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 24g protein.
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