Crowd-Pleaser
Crescent Roll Taco Bake
Charred Corn and Romaine Salad
Ingredients
- ½ lb ground beef
- ½ (10-oz) can enchilada sauce
- ½ (1-oz) envelope less sodium 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 in a skillet over medium heat until 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 12 minutes.
- Spoon beef mixture over crust; sprinkle with cheese.
- Unroll remaining ½ can of 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 beaten egg.
- Bake 20 minutes or until golden brown. Let stand 5 minutes before serving.
Side Dish Ingredients
- 1 (9-oz) pkg chopped romaine lettuce
- ½ (12-oz) pkg frozen whole kernel corn
- ½ Tbsp olive oil
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Cook frozen corn in hot oil in a skillet over medium-high heat 5 to 6 minutes or until browned. Toss together lettuce, corn, and vinaigrette in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
824
|
217
|
1041
|
| Fat (g) | 45 | 14 | 59 |
| Sat. Fat (g) | 21 | 2 | 23 |
| Protein (g) | 43 | 4 | 47 |
| Carb (g) | 64 | 23 | 87 |
| Fiber (g) | 1 | 3 | 4 |
