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Taco Bake Recipe

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This recipe for Taco Bake, by , is from Greenway Baptist Church 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!

Contributor:  
Contributor:  
Judy Emert

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 oz.) cans Pillsbury refrigerated crescent dinner rolls
2 lbs. lean ground beef, (at least 80%)
1 1/2 cups Old El Paso Thick'n Chunky salsa
4 tbsp. Old El Paso taco seasoning mix (from 1 oz. package)
2 cups shredded cheddar cheese (4 oz.)
shredded lettuce, as desired
diced tomato, as desired

Directions:
Directions:
Heat oven to 375. Unroll dough; separate into 8 triangles. Place in ungreased 9 x 13 pan and press over bottom and up sides to form crust. In a 10" skillet, cook beef over medium heat for 8 - 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 20 - 25 minutes or until crust is deep golden brown and cheese is melted. Serve topped with lettuce and tomato.

Note: Recipe can be cut in half for 2 people.
(Recipe given to Judy by Dorothy Smithers)

 

 

 

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