Taco Crescent Bake

I love everything taco's!  Even though a lot of taco recipes are similar I really enjoyed this hearty recipe.  It was quite filling and all the flavors mixed together worked very well.  I decided to try out this recipe on my boyfriend's sister when she came over for dinner.  We were all full and happy at the end of the meal and there were even leftovers for the next day!

Taco Crescent Bake

 Yield: 8 servings

1 tube (8oz) refrigerated crescent rolls
2 Cups crushed corn chips, divided
1-1/2 lbs. ground beef
1 can (15oz) tomato sauce
1 envelope taco seasoning
1 Cup (8oz) sour cream
1 Cup (4oz) shredded cheddar cheese

1.  Unroll crescent dough into a rectangle; press onto the bottom and 1 inch up the sides of a greased 13-inch x 9-inch 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.

3. Bake uncovered at 350 degrees for 25-30 minutes of until crust is lightly browned. 

I followed this recipe and did not change anything.  The crescent crust on the bottom is something unusual and gives a great dimension to this recipe.  The crunch of the corn chips is great and brought this altogether.  I will definitely make this recipe again.  Enjoy!