We all love taco shells... so crunchy! So easy to grab with your hands! But we shouldn't let taco shells dominate the culinary conversation! There are so many other foundations on which to build our tasty taco houses. The Taco Crescent Bake uses buttery, golden-brown crescent roll dough for a delightful twist on Taco Tuesdays (or Wednesdays or Thursdays or whenever you want)! The taco beef is still as juicy and spicy as ever and it's mixed with cheddar cheese and sour cream for a creamy, melty combination. Taco Crescent Bake creates helping upon helping of Tex-Mex tastiness just waiting for your favorite toppings... and your forks!
Ingredients• 1 (8-ounce) tube of refrigerated crescent rolls • 2 cups corn chips, crushed, divided • 1 1/2 pounds of ground beef • 1 (15-ounce) can of tomato sauce • 1 (1-ounce) envelope of taco seasoning • 1 cup sour cream • 1 cup cheddar cheese, shredded • avocado, optional, cubed, for topping • tomatoes, optional, chopped, for topping • lettuce, optional, shredded, for topping • cilantro, optional, for topping
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
Unroll the crescent dough into a rectangle.
Press the dough rectangle into the bottom and up 1 inch along the sides of the prepared baking dish.
Seal the seams and perforations in the dough rectangle.
Sprinkle the dough with 1 cup of crushed chips.
In a large skillet, cook the beef over medium heat until crumbled and no longer pink, about 6-8 minutes.
Drain the fat from the skillet.
Stir in the tomato sauce and taco seasoning.
Bring the mixture to a boil.
Reduce the heat to low.
Simmer, uncovered, for 5 minutes.
Spoon the beef mixture over the crushed chips in the baking dish.
Top the beef mixture with sour cream, cheddar cheese, and the remaining crushed chips.
Bake, uncovered, until the crust is lightly browned, about 25-30 minutes.
Garnish with your favorite toppings and serve.