Easy Crescent Taco Bake

1 Can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 Pound lean ground beef (at least 80%)
3/4 Cup Old El Paso ® Thick 'n Chunky Salsa
2 Tablespoons Old El Paso ® taco seasoning mix (from 1 oz package) (do not follow package directions)
1 Cup Shredded Cheddar Cheese
Shredded lettuce
Diced Tomato


Heat oven to 375 °F . Unroll dough; separate into 8 triangles. 


Place dough in ungreased 9-inch square pan or 10-inch glass 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 beef mixture into crust-lined pan; sprinkle with cheese.


Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. 


Serve topped with lettuce and tomato.


Servings - 6

Shared by Debbie McLean Warner


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