Easy Crescent Taco Bake recipe

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Ingredients

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 pound lean (at least 80%) 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
Shredded lettuce, as desired
Diced tomato, as desired

Nutrition Info

395.9 calories
carbohydrate: 20.5 g
cholesterol: 71.4 mg
fat: 23.9 g
fiber: 0.1 g
protein: 22.9 g
saturatedFat: 10.4 g
servingSize: -
sodium: 961.6 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  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 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Recipe Yield

6 servings

Recipe Note

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

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