“Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.”
This is an excellent recipe from Pillsbury. This was amazingly easy and so good. We love sour cream, so we had that with it. I would just caution to watch the baking time. Cresent rolls generall…I would recommend using the crescent sheets instead of the crescent rolls so you don’t have to worry about pinching seams together to form the crust. I made the recipe as stated but substituted …
Food combinations are often truly inspiring and will forever change the way you eat your favorite foods, and this one is no different. Imagine tacos and pie combining to form the ultimate slice of deliciousness you didn’t know you needed in your life. That’s exactly what you’ll get with this easy taco pie with a crescent crust from Pillsbury. It’s basically everything you love about tacos bake served in tart form, flaky crust and all. yum!
Pillsbury’s Crescent Roll Taco Bake
Ingredients
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
1 cup shredded Cheddar cheese
Shredded lettuce as desired
Diced tomato as desired
Instructions
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.
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 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.