Pillsbury Crescent Roll Taco (Printer-Friendly)
Buttery crescent dough filled with savory beef, melted cheddar, and fresh lettuce and tomatoes for a tasty satisfying dish.
# What You’ll Need:
→ Dough
01 -
One 8-ounce can refrigerated crescent dinner rolls
→ Protein
02 -
One pound lean ground beef (at least 80% lean)
→ Seasoning and Sauce
03 -
¾ cup Old El Paso Thick 'n Chunky salsa
04 -
Two tablespoons Old El Paso taco seasoning mix
→ Cheese
05 -
One cup shredded Cheddar cheese
→ Fresh Garnish
06 -
Shredded lettuce
07 -
Diced tomatoes
# Steps to Follow:
01 -
Preheat oven to 375°F. Unroll crescent dough and separate into eight triangles. Press dough into the bottom and up sides of an ungreased 9-inch square pan or 10-inch pie plate to form crust.
02 -
In a 10-inch skillet, cook ground beef over medium heat for 8 to 10 minutes until fully browned and no longer pink, stirring occasionally. Drain excess fat.
03 -
Stir Thick 'n Chunky salsa and taco seasoning into beef. Simmer on low heat for 5 minutes to marry flavors.
04 -
Evenly spoon beef mixture into prepared crust. Sprinkle shredded Cheddar cheese evenly over the top.
05 -
Bake in preheated oven for 20 to 25 minutes until crust is deep golden brown and cheese is melted and bubbly.
06 -
Remove from oven and top with shredded lettuce and diced tomatoes. Serve immediately to enjoy contrast of warm filling and fresh garnish.
# Helpful Hints:
01 -
Drain beef well to prevent soggy crust. Press dough firmly to create a stable crust that holds filling neatly.
02 -
For extra zest, add chopped green chiles to the meat mixture before baking.