Easy Crescent Taco Bake

 I know I always say this, but I am going to make a concerted effort to post more recipes on here. Just last night some friends said they wanted some new recipes, so therefore I feel compelled to share! This is a super easy family friendly recipe! Serve with a green salad and you should be set! You could also add some black beans for extra protein and fiber. Enjoy!

Easy Crescent Taco Bake

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
¾ cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)
Shredded lettuce, as desired
Diced tomato, as desired

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.

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.

Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce, tomato, sour cream, scallions, cilantro and or salsa/taco sauce.
Makes: 6 servings - Calories 370; Total Fat 23g; Fiber 0g - Pillsbury