Easy Crescent Taco Bake

Prep 25 min
Total 20 min
Servings 6

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We just love this easy five-ingredient taco casserole recipe. Fill a buttery crescent roll crust with your favourite taco fixings, then prepare to join the clean plate club. Top with shredded lettuce and tomato for an even more authentic taco experience.

Ingredients

1 can (8 count) Pillsbury™ refrigerated crescents
1 lb (500 g) lean ground beef
3/4 cup (175 mL) Old El Paso™ Thick N’ Chunky salsa
2 tablespoons (30 mL) Old El Paso™ taco seasoning mix (from 35 g package)
1 cup (250 mL) shredded Cheddar cheese

Steps

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1

Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3

Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

Pile on your favourite toppings! Try shredded lettuce, chopped tomatoes, additional salsa, sour cream and avocado slices.
A 127 mL can of Old El Paso™ chopped green chilies can be added to the meat mixture.