Time-Easing Taco Bake

Whenever we have tacos for supper, I usually end up with a dab of all the fillings. To use them up the next day, I make this main dish my family loves. I press two tubes of refrigerated crescent rolls into a 10-inch by 15-inch jelly roll pan to form a crust. I sprinkle it with the leftover taco-seasoned meat and bake it until golden. Then I add some shredded cheddar cheese and pop it back in the oven until the cheese is melted. I immediately top it with our leftover chopped lettuce, tomatoes, ripe olives, etc. It’s really quick because all of the toppings are already chopped. We eat squares of this with salsa and sour cream. —Ann Ptasienski, Oregon, Illinois