Crescent Roll Taco Bake

By Resk8r

Ingredients

• 1 onion, finely chopped
• 1 2-pound package ground beef
• 1 1.25 ounce package taco seasoning mix
• 1 cup mild enchilada sauce
• 2 cups shredded cheddar and monterey jack cheese blend
• 4 (8-ounce) tubes refrigerated crescent rolls
• 1 large eggs,beaten
• Garnish: sour cream, shredded cheese, cilantro

Preparation

Step 1

Preheat oven to 375 degrees. Lightly grease a 17x12 inch rimmed baking sheet.

In a large skillet, combine onion and ground beer; cook over medium high heat utnil beef is browned and crumbles. Drain well.

Stir in taco seasong mix and enchilada sauce. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in cheese. Remove from heat; set aside to cool slightly.

Unroll 2 cans crescent rolls. Press into bottom of prepared pan, pressing edges together to seal. Bake 8 minutes.

Spoon meat mixture evenly over partially baked crust. Unroll remaining cans of dough. Place over meat mixture to cover, pressing edges together to seal. Brush dough with beaten egg. Bake 23 to 25 minutes, or until lightly browned. Let cool 5 minutes. Cut into squares, and serve with sour cream, shredded cheese and cilantro if desired. Serve with mixed green salad and grapes, if desired.