Pillsbury has come up with the perfect dinner idea for busy moms and dads! I am in love with this recipe and I make all kinds of variations of it.
Sometimes I use turkey instead of beef, and I have even used shredded chicken leftovers for this. To add some heat, you could chop green chilies and throw them in there, too. If I don’t happen to have taco seasoning mix handy, I will add whatever seasonings I can find in my kitchen. It has turned out absolutely delicious every time!
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso™ Thick ‘n Chunky salsa
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)
Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
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 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.
Watch the awesome how-to video below!
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Quick tip: Throw your favorite salad ingredients on top of the bake and serve!
Recipe and image courtesy of YouTube and Pillsbury – check out their great how-to video!