Pillsbury Crescent Roll Taco Bake recipe:
Ingredients:
– 1 (8-ounce) can of Pillsbury refrigerated crescent dinner rolls
– 1 pound of lean ground beef (at least 80% lean)
– ¾ cup of Old El Paso Thick ‘n Chunky salsa
– 2 tablespoons of Old El Paso taco seasoning mix (from a 1-ounce package)
– 1 cup of shredded Cheddar cheese
– Shredded lettuce (as desired)
– Diced tomato (as desired)
Directions:
1. Preheat your oven to 375 degrees F.
2. Unroll the crescent dough and separate it into 8 triangles. Place them in an ungreased 9-inch square pan or a 10-inch pie plate, pressing the dough over the bottom and up the sides to form a crust.
3. In a 10-inch skillet, cook the ground beef over medium heat for 8 to 10 minutes, stirring occasionally, until it’s thoroughly cooked. Drain any excess grease.
4. Stir in the salsa and taco seasoning mix, then simmer for 5 minutes.
5. Spoon the meat mixture into the crust-lined pan and sprinkle it with the shredded cheese.
6. Bake for 20 to 25 minutes or until the crust turns deep golden brown, and the cheese is melted.
7. Serve it topped with shredded lettuce and diced tomatoes.
Tips:
– You can enhance the flavor by adding a 4.5-ounce can of Old El Paso chopped green chiles to the meat mixture.
– For extra deliciousness, serve with additional salsa, sour cream, and avocado slices. Enjoy!
