Easy Crescent Taco bake
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)
Heat oven to 375°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.
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.
Bake 14 to 17 minutes
until crust is deep golden brown and cheese is melted.
Served topped with lettuce and tomato, if desired.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)
Heat oven to 375°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.
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.
Bake 14 to 17 minutes
until crust is deep golden brown and cheese is melted.
Served topped with lettuce and tomato, if desired.
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