Pillsbury Crescent Roll Taco Bake
A delightful dish that combines the fresh flavors of tacos with warm, flaky crescent rolls, perfect for busy weeknights or casual family gatherings.
Ingredients
For the crust
- 1 can Pillsbury Crescent Rolls, flaky and buttery
For the filling
- 1 pound lean ground beef (at least 80%) Hearty and protein-packed
- 3/4 cup Old El Paso Thick 'n Chunky salsa Vibrant and zesty
- 2 tablespoons Old El Paso taco seasoning mix Aromatic and flavorful
- 1 cup shredded Cheddar cheese Creamy and melty
For serving
- Shredded lettuce As desired for a refreshing crunch
- Diced tomato As desired for a pop of freshness
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Unroll the Pillsbury Crescent Rolls and press them into a greased 10-inch pie plate, sealing the perforations to form a crust.
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
- Stir in the salsa and taco seasoning, allowing the mixture to cook for another 2-3 minutes.
Assembly
- Spoon the beef mixture into the crust, spreading it evenly.
- Sprinkle cheese on top.
Baking
- Bake for 15-20 minutes until golden brown and the cheese is melted.
Serving
- Top with lettuce and tomato as desired, slice, and serve warm.
Notes
For optimal results, use lean ground beef, experiment with toppings, and let the taco bake cool slightly before slicing.