taco crescent bake
I found this recipe years ago in a magazine. I gave it a try and my family liked it. When making it again, I covered the casserole with the chips, sour cream and cheese to my own liking, which is slightly more than the recipe calls for.
prep time
15 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 tube refrigerated crescent rolls
- 2 cups corn chips, crushed
- 1 1/2 pounds ground beef
- 1 can tomato sauce (15 oz)
- 1 package taco seasoning mix (envelope)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
How To Make taco crescent bake
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Step 1Note: 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.
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Step 2In 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
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Step 3Top with sour cream, cheese and remaining chips.
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Step 4Bake at 350 for 25 - 30 minutes or until crust is lightly browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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