Ingredients
1 (8 oz) can Pillsbury® refrigerated crescent dinner rolls.
1 lb lean ground beef (at least 80%).
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.
Shredded lettuce, as desired (for garnish).
Diced tomato, as desired (for garnish).
Instructions
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.
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.
Stir in the salsa and taco seasoning mix into the cooked beef, then let it simmer for 5 minutes.
Spoon the beef mixture into the crescent roll crust and sprinkle the shredded Cheddar cheese evenly over the top.
Bake for 20 to 25 minutes or until the crust is a deep golden brown and the cheese is fully melted.
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.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
