The Seasoned MomCrescent Roll Taco Bake
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Ingredients
Serves 6- 1 (14.5 ounce) can petite diced tomatoes, (drained)
- 1 cup diced onion
- 2 cups frozen corn, (thawed)
- 1 lb. ground beef
- 1 ½ cups salsa ((about one 16-ounce jar))
- 1 ½ cups shredded cheddar cheese or Mexican blend cheese, (divided)
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 tablespoons chili powder
- 1 (8 ounce) can refrigerated Crescent Dough Sheet
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Steps
- Step 1
Preheat oven to 375°F (190°C). Spray a 2-quart (about 11 x 7-inch or 9-inch square) baking dish with nonstick cooking spray. Set aside. In a large skillet over medium heat, cook the beef and onion until the beef is no longer pink (about 6-8 minutes), breaking up the meat with a wooden spoon as you stir. Drain off any excess grease. Stir in the salsa, corn, tomatoes, chili powder, smoked paprika, cumin, salt, and pepper.
- Step 2
Transfer the beef mixture to the prepared baking dish. Sprinkle with 1 cup of cheese.
- Step 3
Unroll the sheet of dough (if using crescent rolls, press perforations to seal). Place the dough on top of the meat mixture. Sprinkle the remaining ½ cup of cheese on top. Bake for 15-20 minutes, or until heated through and the crust is golden brown. Keep a close eye on the casserole as it’s baking. Make sure that the crescent roll dough is cooked through before you pull it out of the oven. If the top starts to get too dark before the dough is fully cooked, just tent the top loosely with foil.
- Step 4
Serve on individual plates and garnish with taco toppings.
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Preheat oven to 375°F (190°C). Spray a 2-quart (about 11 x 7-inch or 9-inch square) baking dish with nonstick cooking spray. Set aside. In a large skillet over medium heat, cook the beef and onion until the beef is no longer pink (about 6-8 minutes), breaking up the meat with a wooden spoon as you stir. Drain off any excess grease. Stir in the salsa, corn, tomatoes, chili powder, smoked paprika, cumin, salt, and pepper.
Source: The Seasoned Mom
