This is a recipe I haven't made since Alex was about Logan's age (like 11 years). I used to make it all the time, but since my dip into healthier living, I have dropped any bread product that contains more than 5 ingredients, and this requires that kind of bread that comes in a tube. I was able to fill it with grass fed beef, top it with organic tomatoes and put it on a bed of cilantro and lettuce from the garden... but no matter how you slice it, Pillsbury just isn't healthy. It hit a spot tonight though... a pregnant mama spot. It sure is a tasty recipe, even if it's not the healthiest.
Crescent Roll Taco Bake
2 popping tins of crescent roll dough
1/2 lb of ground beef
shredded cheddar cheese
taco toppings (lettuce, tomatoes, sour cream, cilantro, etc)
- Open the tin of crescent rolls and roll them out flat. Use the perforations to split them up and lay them, overlaying slightly, in the center of a cookie sheet forming a circle with the points all facing out.
- Cook the ground beef and add taco seasoning to taste.
- Place spoonfuls of the cooked and seasoned beef along the inside edge of the circle of crescent rolls, and sprinkle with shredded cheese.
- Pull the crescent roll points over and meet them in the center over the top of the beef.
- Cook at 400* for 20 minutes or until golden brown.
- Top with taco toppings and lay over a bed of lettuce.