Taco Crescent Bake
1 tube(s)refrigerated crescent rolls
2 ccorn chips, crushed
1 1/2 lbground beef
1 can(s)tomato sauce (15 oz)
1 pkgtaco seasoning mix (envelope)
1 csour cream
1 cshredded cheddar cheese
How to Make Taco Crescent Bake
- Note: I usually use a little more of the corn chips, sour cream, and cheese than called for because I use enough of each to cover the casserole to my own liking,
Unroll crescent dough into a rectangle; press onto the bottom and up the sides of a greased 13 x 9 inch baking dish. Seal seams and perforations.Sprinkle with 1 cup crushed chips and set aside.
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and tomato sauce; bring to a boil. Reduce heat and simmer, uncovered for 5 minutes. Spoon over chips
- Top with sour cream, cheese and remaining chips.
- Bake at 350 for 25 - 30 minutes or until crust is lightly browned.