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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crescent Taco Bake Recipe

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This recipe for Crescent Taco Bake is from The Dyer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1 pound lean (at least 80%) ground beef

3/4 cup Old El Paso™ Thick 'n Chunky salsa

2 tbs Old El Paso™ taco seasoning mix (from 1 ounce package)

1 cup shredded Cheddar cheese (4 ounces)

Additional items: shredded lettuce, sour cream, guacamole, onions
Directions:
Directions:
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.

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.

Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.

Served topped with lettuce and tomato, if desired.

 

 

 

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