I regularly receive emails from Pillsbury, and after seeing a yummy one for a Crescent Taco Bake, I decided to buy the few (missing) ingredients I needed. I made some modifications, like I normally do, to make this a bit healthier/lighter and added a couple of ingredients I thought would increase the tasty factor; however, you can omit these if you choose. This is a good basic recipe which can be suited to your own preference, if you have a favorite way to make tacos. Feel free to add jalapeños, beans (refried or black), onions, etc.
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
- 1 lb. lean (at least 90%) ground beef
- 3/4 cup salsa (I use medium heat)
- 2 tbsp. taco seasoning mix (from 1-oz package)
- 1/2 can Rotel Mexican Lime & Cilantro (optional)
- 1 cup light shredded Cheddar cheese
- Shredded lettuce, (optional)
- Diced tomato, as desired
- Black olives, as desired
- Avocado slices/cubes (optional)
- Greek yogurt (optional)
- 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. (I had some overlapping, so removed and threw away some of the dough.)
- In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, Rotel (if using) and taco seasoning mix; simmer 5 minutes.
- Spoon meat mixture in crust-lined pan; sprinkle with cheese.
- Bake 18 minutes or until crust is deep golden brown and cheese is melted.
- Serve topped with diced tomato, black olives and lettuce (if desired), and avocado and plain greek yogurt on the side.
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