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Beef Taco Crescent Roll Bake
Rachel Kim

Beef Taco Crescent Roll Bake

Crescent dough makes a soft, buttery base under seasoned beef rather than acting like a tortilla. Prebaking the dough is the difference between a crisp bottom and a damp seam beneath the filling. Cool the meat for several minutes before spreading it so the dough does not melt on contact.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cans 8 oz each refrigerated crescent roll dough
  • 1 1/2 lb lean ground beef
  • 1 small yellow onion chopped
  • 2 tbsp taco seasoning
  • 1/2 cup thick tomato salsa
  • 2 cups shredded cheddar
  • 1 cup drained canned corn

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Press the crescent dough across the bottom and 1/2 inch up the sides, pinching every seam closed, then bake for 8 minutes.
  3. Brown the beef and onion, drain thoroughly and stir in the taco seasoning, salsa and corn; cool for 5 minutes.
  4. Spread the beef mixture over the prebaked crust and cover with cheddar.
  5. Bake for 18 to 22 minutes until the exposed dough edges are deep golden and the cheese bubbles.
  6. Rest for 10 minutes before slicing.