Easy Crescent Taco Casserole Recipes

TACO CRESCENT BAKE

A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Taco Crescent Bake image

Steps:

Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

Nutrition Facts :

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
Optional: cubed avocado, chopped tomatoes, shredded lettuce and cilantro

EASY TACO CASSEROLE

Quick and easy taco entree for a last minute meal. Top with chopped tomato, onion, and lettuce if desired.

Provided by charmed71

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 9

Easy Taco Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 12.2 g, Cholesterol 89.5 mg, Fat 38 g, Fiber 2.3 g, Protein 24 g, SaturatedFat 13.6 g, Sodium 689.7 mg, Sugar 2.6 g

Ingredients

1 pound ground beef
1 cup salsa
½ cup chopped onion
½ cup mayonnaise
2 tablespoons chili powder
1 teaspoon ground cumin
2 cups crushed tortilla chips, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided

EASY CRESCENT TACO BAKE

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Provided by Pillsbury

Categories Trusted Brands: Recipes and Tips Pillsbury® Crescents

Time 50m

Yield 6

Number Of Ingredients 7

Easy Crescent Taco Bake image

Steps:

Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 20.5 g, Cholesterol 71.4 mg, Fat 23.9 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 10.4 g, Sodium 961.6 mg, Sugar 4 g

Ingredients

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 pound lean (at least 80%) ground beef
¾ cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired