Crescent Roll Taco Bake
Tex-Mex Wedge Salad
Ingredients
- ¾ lb ground beef
- ½ cup chopped onion
- 1 (10-oz) can enchilada sauce
- ½ (1-oz) envelope taco seasoning mix
- 1 (8-oz) can refrigerated crescent roll dough
- 1 cup shredded Mexican-blend cheese
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F. Cook beef and onion in a skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in enchilada sauce and taco seasoning; cook 5 minutes or until slightly thickened.
- Meanwhile, press ½ can crescent rolls into a greased 8-inch baking dish; pressing perforations to seal. Bake 15 minutes.
- Spoon meat mixture over crust; sprinkle with cheese.
- Unroll remaining crescent dough; press into an 8-inch square, pressing perforations to seal. Press dough over cheese to edges of pan to seal, and brush with egg.
- Bake 20 minutes or until golden brown. Let stand 5 minutes before serving.
Side Dish Ingredients
- ¼ cup Ranch dressing
- ¼ tsp ground ancho chile powder (or use chili powder)
- ½ head iceberg lettuce, cut into wedges
- 1 tomato, chopped
Side Dish Instructions
- Stir together Ranch dressing and ancho chile powder.
- Divide wedges between 2 plates; drizzle with dressing, and sprinkle with tomato.
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