Saturday, November 6, 2010

September 2010 Meal #26: Taco Crescent Bake

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.

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.

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