Taco Crescent Bake

Taco Crescent Bake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    can (8 oz,) Pillsbury refrigerated crescent dinner rolls

  • 1

    pound lean ground beef

  • ¾

    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

  • Diced Tomato


1. Heat oven to 375 degrees 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. 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 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Serve topped with lettuce and tomato. Serve with additional salsa, sour cream and avocado slices if desired.


Facebook Conversations