Crescent Roll Taco Bake
Tex-Mex Wedge Salad
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 (10-oz) can enchilada sauce
- 1 (1-oz) envelope taco seasoning mix
- 2 (8-oz) cans refrigerated crescent roll dough
- 1 (8-oz) pkg 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 1 can crescent rolls into a greased 11- x 7-inch baking dish; pressing perforations to seal. Bake 15 minutes.
- Spoon meat mixture over crust; sprinkle with cheese.
- Unroll remaining can of crescent dough; press into an 11- x 7-inch rectangle, pressing perforations to seal. Press dough over cheese to edges of pan to seal, and brush with egg.
- Bake 25 minutes or until golden brown. Let stand 5 minutes before serving.
Side Dish Ingredients
- 1 cup Ranch dressing
- ½ tsp ground ancho chile powder (or use chili powder)
- 1 head iceberg lettuce, cut into 6 wedges
- 2 tomatoes, chopped
Side Dish Instructions
- Stir together Ranch dressing and ancho chile powder.
- Divide wedges among 6 plates; drizzle with dressing, and sprinkle with tomatoes.
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