Nacho Beef Bake PRINT
|1½||pounds lean ground beef|
|1||can (15 ounce) black beans, rinsed and drained|
|1||envelope reduced-sodium taco seasoning|
|2||(8 ounce) tubes refrigerated reduced-fat crescent rolls|
|1||cup (8 ounce) reduced-fat sour cream|
|1||cup (4 ounce) shredded reduced-fat cheddar cheese|
|4||ounce baked nacho tortilla chips (about 2 cups), crushed|
|3||cups shredded lettuce|
|3||medium tomatoes, chopped|
Directions1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside.
2. Unroll crescent dough and press onto the bottom and up the sides of a 13×9-inch baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
3. Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.