Easy Crescent Taco Bake

By melanieroe

Prep Time: 25 Min
Total Time: 50 Min

NUTRITION INFORMATION:
1 Serving: Calories 370 (Calories from Fat 200); Total Fat 23g (Saturated Fat 10g, Trans Fat 2 1/2g); Cholesterol 65mg; Sodium 960mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 4g); Protein 21g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 10%; Iron 15% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 lb lean (at least 80%) ground beef
• 3/4 cup Old El Paso® Thick 'n Chunky salsa
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 cup shredded Cheddar cheese (4 oz)
• Shredded lettuce, as desired
• Diced tomato, as desired
• Crushed corn chips (added to recipe)
• Modification (MJB): Use Velveeta queso blanco on top
• Side: chips and salsa

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. Sprinkle crushed corn chips over crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
High Altitude (3500-6500 ft): No change.