Lunch: Easy Crescent Taco Bake

We just love this easy five-ingredient taco casserole recipe. Fill a buttery crescent roll crust with your favorite taco fixings, then prepare to join the clean plate club. Top with shredded lettuce and tomato for an even more authentic taco experience.

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 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 (4 oz)

Instructions

Heat oven to 375 °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 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

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