Easy Crescent Taco Bake

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 396 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 pound lean (at least 80%) ground beef
• ¾ cup Old El Paso® Thick 'n Chunky salsa
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• Shredded lettuce, as desired
• Diced tomato, as desired

Recipe Instructions

Step 1

Heat oven to 375 degrees 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.

Step 2

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.

Step 3

Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.