Wednesday, May 12, 2010

Taco Crescent Bake

The is a nice change to having taco night. The crescent rolls make a nice, flaky crust. You can add your favorite toppings right before serving.

1 tube refrigerated crescent rolls
2 c crushed corn chips, divided
1 1/2 # ground chuck
15 oz tomato sauce
1 envelope taco seasoning
1 c sour cream
1 c shredded cheddar cheese

Unroll crescent dough into a rectangle. Press into the bottom & 1 inch up the sides of a greased 13x9x2" baking dish. Seal seams of crescent dough. Sprinkle with 1 cup of the corn chips. Set aside. In a large skillet, cook beef over medium heat until no longer pink. Drain. Stir in the tomato sauce & taco seasoning. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes. Spoon over chips. Top with sour cream, cheese & remaining corn chips. Bake uncovered at 350 degrees for 25-30 minutes or until crust is lightly browned. Serve with sour cream, salsa, shredded lettuce & tomatoes.

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