Pillsbury Crescent Roll Taco (Printer-Friendly)
Buttery crescent crust with savory beef, melted cheddar, and fresh toppings for a quick, comforting dish.
# What You'll Need:
→ Crust
01 -
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
→ Filling
02 -
1 lb lean ground beef (80% lean)
03 -
3/4 cup Old El Paso Thick 'n Chunky salsa
04 -
2 tablespoons Old El Paso taco seasoning mix (from 1 oz package)
→ Topping
05 -
1 cup shredded Cheddar cheese
06 -
Shredded lettuce (for garnish)
07 -
Diced tomato (for garnish)
# Steps to Follow:
01 -
Preheat oven to 375°F. Unroll crescent dough and separate into eight triangles. Press dough gently into an ungreased 9-inch square pan or 10-inch pie plate, covering bottom and sides to form crust.
02 -
Cook ground beef in a 10-inch skillet over medium heat for 8-10 minutes until no longer pink. Stir occasionally. Drain excess fat.
03 -
Stir in salsa and taco seasoning into cooked beef. Simmer on low heat for 5 minutes to blend flavors.
04 -
Spread beef mixture evenly into crescent roll crust. Sprinkle shredded Cheddar cheese uniformly over the top.
05 -
Bake in preheated oven for 20-25 minutes until crust is golden brown and cheese is melted and bubbly.
06 -
Remove from oven. Top with shredded lettuce and diced tomatoes. Serve hot for optimal texture and flavor contrast.
# Extra Suggestions:
01 -
Drain cooked beef well to prevent soggy crust.
02 -
Press crescent dough firmly to build a stable crust.
03 -
Optional: Add chopped green chiles to beef mixture for extra heat.
04 -
Leftovers keep refrigerated up to three days; reheat in oven to maintain crisp crust.