Ingredients:
- - 1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
- - 1 pound lean ground beef
- - 3/4 cup Old El Paso Thick 'n Chunky salsa
- - 2 tablespoons Old El Paso taco seasoning mix
- - 1 cup shredded Cheddar cheese
- - Shredded lettuce (optional, for garnish)
- - Diced tomato (optional, for garnish)
Directions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or round baking dish.
2. In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess grease.
3. Add the salsa and taco seasoning mix to the skillet with the cooked beef, stirring to combine. Simmer for 2-3 minutes, then remove from heat.
4. Unroll the crescent rolls and arrange them in the prepared baking dish, overlapping the wide ends around the edges and pointing the narrow tips toward the center, creating a circular shape.
5. Spoon the beef mixture evenly over the crescent roll dough, leaving a border around the edges. Sprinkle the shredded Cheddar cheese over the beef mixture.
6. Fold the narrow tips of the crescent rolls over the filling toward the center, covering as much of the filling as possible.
7. Bake for 20-25 minutes, or until the crescent dough is golden brown.
8. Serve warm, garnished with shredded lettuce and diced tomato if desired.
Prep Time: 10 minutes | Cooking Time: 20-25 minutes | Total Time: 30-35 minutes
Servings: 6 servings | Kcal: 320 kcal