Description
A quick and delicious taco bake made with Pillsbury crescent rolls, ground beef, and topped with cheese and fresh veggies.
Ingredients
Scale
- 1 can (8 ounces) refrigerated crescent dinner rolls
- 1 pound lean ground beef (minimum 80% lean)
- 3/4 cup thick and chunky salsa
- 2 tablespoons taco seasoning mix
- 1 cup shredded Cheddar cheese
- Shredded lettuce, to taste
- Diced tomato, to taste
Instructions
- Preheat oven to 375°F. Unroll the crescent dough and separate into 8 triangles. Arrange in an ungreased 9-inch square pan or 10-inch pie plate, pressing over the bottom and up the sides to create a uniform crust.
- Heat a 10-inch skillet over medium heat. Cook ground beef for 8 to 10 minutes, stirring occasionally, until browned and fully cooked. Drain excess fat.
- Add salsa and taco seasoning to the cooked beef. Stir thoroughly and let simmer for 5 minutes to blend flavors.
- Distribute the seasoned beef mixture evenly over the crescent roll crust. Sprinkle shredded Cheddar cheese uniformly over the filling.
- Place pan in oven and bake for 20 to 25 minutes, or until the crust is deep golden brown and cheese is melted.
- Remove from oven and top with shredded lettuce and diced tomatoes as desired. Serve warm.
Notes
- For added flavor, consider using a spicier salsa.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg