Taco Crescent Bake

Be the first to rate this recipe

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 (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese

Instructions

  1. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in. * 9-in, * 2-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside
  2. 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, at 350° for 25-30 minutes.

Nutrition & Diet Analysis (per serving)

376 kcal 19% DV
Protein Fat Carbs

Macronutrients

Protein 14.5g 29% DV
Total Fat 23.3g 30% DV
Carbs 28.2g 10% DV
Fiber 2.4g 9% DV
Sugar 1.6g 3% DV

Electrolytes

Sodium 487mg 21% DV
Potassium 294.3mg 6% DV
Cholesterol 46mg 15% DV

Vitamins & Minerals

Vitamin A 110.5mcg 12% DV
Vitamin C 1.9mg 2% DV
Vitamin D 0.2mcg 1% DV
Calcium 282.3mg 22% DV
Iron 1.7mg 9% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Mexican recipes → Beef recipes → Dairy recipes → All recipes →