Crescent Roll Taco Bake
Soft, buttery crescent roll dough is baked with zesty taco meat, lots of cheese, and all your fave Tex-Mex toppings—perfect for an easy weeknight meal!
Servings: 4 servings
Calories: 594kcal
Ingredients
- 2 cans refrigerated crescent roll dough 8 ounces each
- 2 tablespoons vegetable oil
- 1 pound lean ground beef
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ onion diced
- 1 green bell pepper diced
- 2 cans 10 oz Rotel diced tomatoes
- 1 ounce taco seasoning
- 1 ½ cups shredded cheddar cheese
- Nonstick cooking spray
To serve:
- ½ cup romaine or iceberg lettuce shredded
- ½ cup sour cream
Instructions
- Preheat an oven to 375 F. Coat the inside of 13 x 9 baking with nonstick cooking spray, set aside.
- In a large saucepan, heat the vegetable oil over medium heat until hot and it begins to shimmer. Add the ground beef, salt and pepper. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Using a slotted spoon, remove to a paper towel-lined plate.
- In the same pan, saute the onion and bell pepper over medium high heat until tender and beginning to brown, about 8 minutes.
- Stir in the tomatoes, taco seasoning and beef, heat until warmed throughout. Set aside.
- Unroll one can of the crescent roll dough into the baking pan, gently stretching into the sides of the pan.
- Gently spoon the beef mixture over the dough. Sprinkle the shredded cheese evenly over the top.
- Unroll the second can of dough over the cheese.
- Bake for 20 to 25 minutes until heated throughout and the top begins to turn golden brown. Let rest for 5 minutes before serving.
Nutrition
Calories: 594kcal | Carbohydrates: 26g | Protein: 39g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 3252mg | Potassium: 613mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1653IU | Vitamin C: 29mg | Calcium: 369mg | Iron: 5mg