Pillsbury Crescent Roll Taco Bake
A fun and delicious twist on traditional tacos, perfect for busy evenings and customizable with your favorite toppings.
Ingredients
Main Ingredients
- 1 can 8 ounce can 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)
- 1 cup shredded Cheddar cheese
- Shredded lettuce, as desired Optional topping
Instructions
Preparation
- Preheat the oven according to crescent roll package instructions.
- In a skillet, brown the ground beef over medium heat; drain excess fat.
- Stir in salsa and taco seasoning; simmer for a few minutes.
- Unroll crescent dough and press it into the bottom of a greased baking dish.
- Spread the beef mixture evenly over the dough.
- Sprinkle shredded Cheddar cheese on top.
- Bake according to crescent roll package instructions until golden brown.
- Remove from oven and let cool slightly.
- Top with shredded lettuce as desired and serve.
Notes
To store leftovers, allow the Taco Bake to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze it by wrapping individual portions tightly. Thaw and reheat thoroughly before serving.