Pillsbury Crescent Roll Taco Bake
Ingredients
01 1 (8 oz) can Pillsbury refrigerated crescent dinner rolls.
02 1 lb lean ground beef (at least 80%.
03 3/4 cup Old El Paso Thick ‘n Chunky salsa.
04 2 tablespoons Old El Paso taco seasoning mix (from 1-oz package).
05 1 cup shredded Cheddar cheese.
06 Shredded lettuce, as desired (for garnish).
07 Diced tomato, as desired (for garnish).
Instructions
Step 01
Preheat your oven to 375°F. Unroll the crescent dough and separate it into 8 triangles. Place the dough in an ungreased 9-inch square pan or 10-inch pie plate, pressing it over the bottom and up the sides to form a crust.
Step 02
In a 10-inch skillet, cook the ground beef over medium heat for 8 to 10 minutes, stirring occasionally until fully cooked. Drain the excess fat.
Step 03
Stir in the salsa and taco seasoning mix into the cooked beef, then let it simmer for 5 minutes.
Step 04
Spoon the beef mixture into the crescent roll crust and sprinkle the shredded Cheddar cheese evenly over the top.
Step 05
Bake for 20 to 25 minutes or until the crust is a deep golden brown and the cheese is fully melted.
Step 06
Remove from the oven and top with shredded lettuce and diced tomatoes as desired. Serve hot.
Notes
- You can add a 4.5-oz can of Old El Paso chopped green chiles to the meat mixture for extra flavor.
- Serve the taco bake with additional toppings such as salsa, sour cream, and avocado slices for more flavor.
