Crescent Roll Taco Bake
Charred Corn and Romaine Salad
Ingredients
- 1 lb ground beef
- 1 (10-oz) can enchilada sauce
- 1 (1-oz) envelope less sodium 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 in a large 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 1 can crescent rolls into a greased 11- x 7-inch baking dish; pressing perforations to seal. Bake 15 minutes.
- Spoon beef 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 beaten egg.
- Bake 25 minutes or until golden brown. Let stand 5 minutes before serving.
Side Dish Ingredients
- 1 (12-oz) pkg frozen whole kernel corn
- 1 Tbsp olive oil
- 1 (9-oz) pkg chopped romaine lettuce
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Cook frozen corn in hot oil in a large 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 | 6 | 6 | |
| Calories |
539
|
107
|
646
|
| Fat (g) | 29 | 6 | 35 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 43 | 14 | 57 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 1208 | 71 | 1279 |
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