Crescent Taco Bake

 

 

Ingredients

 

• 1 tube (8 ounces) refrigerated crescent rolls


• 2 cups crushed corn chips, divided ( I used Fritos)


• 1-1/2 pounds ground beef


• 1 can (15 ounces) tomato sauce


• 1 envelope taco seasoning


• 1 cup (8 ounces) sour cream (Optional)


• 1 to 2 cups shredded cheddar cheese

 

Directions

 

• Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.




• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips.




• Top with sour cream, which I left out because Adam doesn’t like sour cream, (he’s weird I know!) cheese and remaining chips.




• Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. 

Adam loves tacos and I mean LOVES them so I knew this would more than likely be a big hit- I was so right!