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Crescent Roll Taco Bake

A friend shared this Crescent Roll Taco Bake recipe with me, and I've prepared it monthly ever since. Guests always comment on the tasty crust as well as the zesty filling and crunchy topping.—Patricia Eckard, Singers Glen, Virginia
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups crushed corn chips, divided
  • 1-1/2 pounds ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 envelope taco seasoning
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • Optional: cubed avocado, chopped tomatoes, shredded lettuce and cilantro

Directions

  • Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.
  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips.
  • Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

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