The Scoop
Crunchy, cheesy, saucy, and wrapped in buttery crescent dough: this is basically what happens when taco night decides to become a casserole.
Seasoned beef gets layered with sour cream, cheddar, and crushed corn chips, then baked until bubbling and golden.
It’s fast, forgiving, and exactly the sort of dinner that disappears before anyone remembers to put out plates.
Ingredients
For the bake:
- 1 (8-ounce) tube of refrigerated crescent rolls
- 2 cups corn chips, crushed, divided
- 1 1/2 pounds ground beef
- 1 (15-ounce) can tomato sauce
- 1 (1-ounce) envelope taco seasoning
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
Optional, for serving:
- avocado, to taste, cubed
- tomatoes, to taste, chopped
- lettuce, to taste, shredded
- cilantro, to taste, chopped
Directions
- 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 of the dough rectangle.
- Sprinkle the dough with 1 cup of the crushed chips.
- In a large skillet, cook the beef over medium heat, while crumbling until it is no longer pink, about 6-8 minutes.
- Drain the fat from the skillet.
- Add the tomato sauce and the taco seasoning and stir to combine.
- Bring the beef 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 the sour cream, the cheddar cheese, and the remaining crushed chips.
- Bake, uncovered, until the crust is lightly browned, about 25-30 minutes.
- Serve with your favorite toppings.
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