Sunday, January 10, 2010

Taco Crescent Bake
This looked too good to pass up. I probably won't be making it too often since it's not exactly healthy, but what a great comfort food! I did edit the recipe a bit to make it a little healthier..
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 cup crushed corn chips, divided
  • 1 pounds ground beef
  • 2 cups fresh spinach leaves, shredded
  • 1/2 jar tomato sauce
  • 3/4 envelope taco seasoning
  • 1/2 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.
  2. Sprinkle with 1/2 cup of chips.
  3. In a large skillet, cook beef over medium heat until no longer pink; drain.
  4. Stir in tomato sauce and taco seasoning; then bring to a boil.
  5. Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.
  6. Spoon over chips and top with sour cream, cheese and remaining chips.
  7. Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

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