Easy Crescent Taco Bake

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

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Servings 6

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( 111 ) Ratings

111 Ratings

5 Stars 13%

4 Stars 17%

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Member Reviews ( 91 )

9c2bd5f7-63f7-4a6c-afa3-56baeedbc35a

ingredients 7
Prep Time 25 min
Total Time 50 min

Ingredients

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)

: Shredded lettuce, as desired

: Diced tomato, as desired

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Directions

1 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.
2 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.
3 Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

EXPERT TIPS

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Expert Tips

A 4.5-oz can of Old El Paso® chopped green chiles can be added to the meat mixture.

Serve with additional salsa, sour cream and avocado slices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 200),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 65mg; 65%;
Sodium: 960mg; 960%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lis22123

report Posted Jun. 10, 2013 8:56 PM

OH MY SOOO GOOD and easy to prep! I made a few adjustment... ground turkey and whole black beans and I also used reduced fat crescent dough. I cooked the dough first until it was golden! Then added meat mixture and cheese then I put foil along the crust edge so it wouldn't burn while the cheese was getting all gooey and melty! I shall make this again, thanks for posting on my Facebook feed or I would of never seen it!

NABJAB

report Posted Jun. 9, 2013 9:56 AM

I made this last week, so easy to make and delicious! Easier to eat then the traditional taco, because you use a fork. My husband loved it and said it a keeper.

Melatron

report Posted Jun. 6, 2013 1:37 PM

This recipe was easy to make super fast and delicious. My family loved it we sprinkled letuce tomatoes avacado and fresh limes over it super delish!!

Rita055

report Posted May. 28, 2013 3:53 PM

I tried it this weekend and loved it. I put an extra layer of crescents on the top than layered it with the toppings. It was delicious. Family memebers loved it.

Fvs32

report Posted May. 26, 2013 4:21 PM

Sorry for the incomplete previous post, I didn't realize I was out of space -- to complete what I previously typed, I cooked the dish longer than called for (probably 30-35 minutes) because I wanted not only the cheese melted but the filling bubbling. When done I put it on the counter covered with foil for about 5 minutes while the Mexican rice finished cooking. I served it with a slaw topping (chopped cabbage, cilantro, chopped lettuce, carrots - undressed), chopped cherry tomatoes, sour cream, and spicy salsa. It was delicious and we will have the rest of it for dinner tonight. I can pic