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Makeover Nacho Beef Bake

This lightened-up version of a classic comfort food wipes out almost 100 calories and half the fat from the original recipe. You'll love it! —Carla Weeks, Independence, Iowa
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup water
  • 1 envelope reduced-sodium taco seasoning
  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 cup reduced-fat sour cream
  • 1 cup shredded reduced-fat cheddar cheese
  • 4 ounces baked nacho-flavored tortilla chips (about 2 cups), crushed
  • 3 cups shredded lettuce
  • 3 medium tomatoes, chopped

Directions

  • In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside.
  • Unroll crescent dough and press onto the bottom and up the sides of a 13x9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
  • Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.
Nutrition Facts
1 piece: 357 calories, 15g fat (6g saturated fat), 41mg cholesterol, 728mg sodium, 34g carbohydrate (8g sugars, 3g fiber), 20g protein.

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