Pillsbury Crescent Roll Taco (Printer-Friendly Version)
Buttery crescent crust filled with spiced beef, melted cheese, and fresh veggies for a comforting dish.
# Ingredients Needed:
→ Crust
01 -
1 (8-ounce) can refrigerated crescent dinner rolls
→ Filling
02 -
1 pound lean ground beef (80% lean)
03 -
¾ cup Old El Paso Thick 'n Chunky salsa
04 -
2 tablespoons Old El Paso taco seasoning mix
→ Topping
05 -
1 cup shredded Cheddar cheese
06 -
Shredded lettuce, to garnish
07 -
Diced tomato, to garnish
# Step-by-Step Directions:
01 -
Preheat oven to 375°F. Unroll crescent dough and separate into eight triangles. Press dough firmly into an ungreased 9-inch square pan or 10-inch pie plate, covering bottom and sides to form a crust.
02 -
Heat a 10-inch skillet over medium heat. Cook ground beef for 8 to 10 minutes, stirring occasionally until fully browned and no longer pink. Drain excess fat carefully.
03 -
Stir in salsa and taco seasoning into cooked beef. Simmer over low heat for 5 minutes to allow flavors to meld.
04 -
Spoon beef mixture evenly 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. Garnish with shredded lettuce and diced tomatoes. Serve immediately for best texture contrast.
# Helpful Hints:
01 -
Drain beef thoroughly to prevent soggy crust.
02 -
Press dough firmly into pan to ensure stable crust that holds filling.
03 -
Optional: Stir in canned chopped green chiles for extra heat.