Isaacs' Home Recipes Main MainDish Recipes Taco Crescent Bake

Taco Crescent Bake

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 (optional)
1 cup (4 ounces) shredded cheddar cheese

Unroll crescent dough into a rectangle; press onto the bottom and 1" up the sides of a greased 13x9x2" baking pan.
Seal seams and perforations.
Sprinkle with 1 cup of chips; set aside.
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 (optional), cheese and remaining chips.
Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned.

Yield: 8 servings

(Quick Cooking - September/October 2004)