©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Easy Crescent Taco Bake

Easy Crescent Taco Bake

1 can (8 oz) refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef (I used 93/7)
3/4 cup Chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired

1. Heat oven to 375°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.

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