I skipped over to Meal #26 which was as Taco Crescent Bake since it was too soon from when we ate chicken for dinner. I also eventually decided to scrap the whole Beef Wellington idea since I didn't realize how much a beef tenderloin cost. Anyway I chose this recipe from my casserole cookbook that I've been experimenting with and this was too was really easy to make. Here's the recipe and picture to share.
TACO CRESCENT BAKE
1 tube (8 oz.) refrigerated crescent rolls
2 cups crushed corn chips, divided
1 1/2 lbs. ground beef
1 can (15 oz.) tomato sauce
1 envelop taco seasoning
1 cup (8 oz.) sour cream
1 cup (4 oz.) shredded cheddar cheese
Unroll crescent dough into a rectangle; press onto the bottom and 1 inch up the sides of a greased 13"x9"x2" baking dish. Seal seams and perforations. Sprinkle with 1 cup 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, cheese, and remaining chips.
Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned.