Pillsbury Crescent Roll Taco Bake (Printable Version)
Flaky crescent crust with seasoned beef, melted cheddar, and fresh toppings for a satisfying baked meal.
# Ingredients:
→ Pastry
01 -
1 can (227 g) refrigerated crescent dinner rolls
→ Protein
02 -
450 g lean ground beef (at least 80% lean)
→ Seasoning and Flavor
03 -
180 ml Old El Paso Thick 'n Chunky salsa
04 -
2 tablespoons Old El Paso taco seasoning mix
→ Dairy
05 -
120 g shredded Cheddar cheese
→ Fresh Toppings
06 -
Shredded lettuce, as desired
07 -
Diced tomato, as desired
# Steps:
01 -
Preheat the oven to 190°C. Unroll crescent dough and separate into 8 triangles. Press dough evenly onto the bottom and sides of an ungreased 23 cm square pan or 25 cm pie plate to form a crust.
02 -
In a 25 cm skillet, cook ground beef over medium heat for 8 to 10 minutes, stirring occasionally until fully cooked. Drain excess fat.
03 -
Stir taco seasoning mix and salsa into cooked beef. Simmer for 5 minutes to blend flavors.
04 -
Spread the beef mixture evenly over the crescent roll crust.
05 -
Sprinkle shredded Cheddar cheese evenly over the meat layer.
06 -
Bake in preheated oven for 20 to 25 minutes, until crust is deep golden brown and cheese is melted and bubbly.
07 -
Allow to cool slightly. Top with shredded lettuce and diced tomatoes as desired before serving.
# Notes:
01 -
For added flavor, incorporate chopped green chiles into the beef mixture before baking. Use hot taco seasoning and spicier salsa to increase heat. Serve with sour cream, avocado slices, or extra salsa for a complete meal.