Ingredients
Scale
- 1 (8-ounce) can of Pillsbury refrigerated crescent dinner rolls
- 1 pound lean ground beef (at least 80% lean)
- ¾ cup Old El Paso Thick ‘n Chunky salsa
- 2 tablespoons Old El Paso taco seasoning mix (from a 1-ounce packet)
- 1 cup shredded Cheddar cheese
- Shredded lettuce (optional)
- Diced tomatoes (optional)
Instructions
- Preheat & Prepare the Crust: Preheat your oven to 375°F (190°C). Unroll the crescent rolls and separate them into 8 triangles. Arrange the triangles in an ungreased 9-inch square pan or 10-inch pie plate, pressing them over the bottom and up the sides to create a crust. Make sure the seams are pinched together so the filling doesn’t leak out.
- Cook the Beef: In a large skillet over medium heat, cook the ground beef for 8-10 minutes, stirring occasionally until fully cooked. Drain excess fat.
- Season the Filling: Stir in the salsa and taco seasoning mix. Let it simmer for 5 minutes to combine flavors.
- Assemble the Bake: Spoon the beef mixture into the prepared crescent roll crust. Sprinkle the shredded Cheddar cheese evenly over the top.
- Bake: Place in the oven and bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted.
- Garnish & Serve: Remove from the oven and, if desired, garnish with shredded lettuce and diced tomatoes. Slice into portions and serve warm. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American