Crescent Roll Taco Bake

Total Time Prep: 25 min. Bake: 25 min.

Yield 8 servings

This taco pie with crescent rolls mashes up two of our favorites, tacos and casseroles, into one delicious dish. It's an ideal way to bring those taco flavors back to the table when the weather turns cold.

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
Optional: Cubed avocado, chopped tomatoes, shredded lettuce and cilantro

Directions

Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup chips.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips.
Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings if desired.

Nutrition Facts

1 piece: 497 calories, 27g fat (10g saturated fat), 74mg cholesterol, 1183mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 24g protein.

A friend shared this recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guests always comment on the tasty crust as well as the zesty filling and crunchy topping. —Patricia Eckard, Singers Glen, Virginia

Recipe Creator