Wednesday, November 19, 2008


I had a tube of crescent rolls in the fridge I was trying to figure out what to do with. So I logged on to and I found this recipe, tried it and thought it was very good. It only took me 20 minutes to cook dinner! Awesome!
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean ground beef
3/4 cup salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
Shredded lettuce, as desired
Diced tomato, as desired
Sour cream, as desired
Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate (I would grease the edges because mine stuck) press over bottom and up sides to form crust. (Bake crust for 10 minutes)
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
Bake 10-15 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
I would also add black beans, olives, green chili's..or jalapeno's. The original recipe said to fill the crust unbaked and bake for a total of 20-25 minutes. Mine came out brown at crust, but uncooked at bottom. So next time I will bake it for 10 minutes or so before I fill it.

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