Pillsbury Crescent Roll Taco Bake (Print version)
A flaky crescent roll taco bake with seasoned ground beef, salsa, cheddar, and fresh toppings.
# Ingredients:
For the taco bake
01 -
1 can (8 oz or 226 g) Pillsbury Original Crescent Rolls, 8 count
02 -
1 lb (450 g) ground beef, 80 to 90 percent lean
03 -
3/4 cup (180 g) thick chunky salsa
04 -
2 tablespoons taco seasoning
05 -
1 cup (115 g) shredded cheddar cheese
For serving
06 -
1 cup shredded lettuce
07 -
1/2 cup diced Roma tomatoes
08 -
1/4 cup diced white onion
09 -
1/4 cup sour cream
10 -
2 tablespoons chopped fresh cilantro
11 -
Sliced jalapenos or extra salsa, optional
# Instructions:
01 -
Heat the oven to 375 degrees F. Set out an ungreased 10-inch pie plate or a 9-inch square baking dish.
02 -
Unroll the crescent dough and separate it into 8 triangles. Press the pieces over the bottom and slightly up the sides of the dish, pinching the seams closed so the filling cannot leak through.
03 -
Cook the ground beef in a 10-inch skillet over medium heat for 8-10 minutes, breaking it into small crumbles, until no pink remains. Drain off the fat.
04 -
Stir in the salsa and taco seasoning. Simmer for 4-5 minutes, stirring often, until the mixture is thick and glossy rather than watery.
05 -
Spoon the beef mixture evenly over the crescent crust. Sprinkle the cheddar cheese over the top.
06 -
Bake for 14-17 minutes, until the crust is deep golden brown and the cheese is melted. Let the bake rest for 5 minutes before slicing.
07 -
Top slices with lettuce, tomato, onion, sour cream, cilantro, jalapenos, or extra salsa as desired. Serve warm.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Cook the beef filling ahead, but assemble right before baking.
03 -
Use thick salsa to keep the crescent crust from softening.