I’ve been wanting to make a Taco Bake ever since I saw some recipes on the Weight Watchers message board. All of those, though, included some sort of cornmeal or biscuit mix for the topping. I wanted to use some Pillsbury Crescent Rounds that I recently found so I improvised and came up with a recipe similar to Taco Soup. It was quick, tasty and filling. Nice for a chilly day of sitting watching football games.
Note: I would probably add another 1/2 – 1 lb of ground beef to the dish to make it meatier.
Crescent Rounds Taco Bake
1 lb ground beef
Onion powder, garlic powder, salt and pepper, to taste
1/2 pkg taco seasoning
1/2 c water
1/4 c taco sauce
1 can kernel corn, drained
1 can pinto beans, drained
1 container Pillsbury Crescent Rounds
Preheat oven to 350 degree F.
Place ground beef in a sauté pan over medium high heat. Add salt, pepper, onion powder and garlic powder to taste. Cook ground beef over medium heat until cooked thoroughly. Drain beef. Place back in sauté pan and add taco seasoning and water. Mix over medium heat. Add taco sauce. Mix thoroughly and cook for a few minutes. Add corn and beans and cook for 10 minutes.
Spray an 8×8 casserole dish and place the meat mixture into the dish. Take the crescent rounds and separate them. Place between your palms and flatten them then put them on top of the meat mixture. Bake for 25-30 minutes. Make sure the crescent rounds bake thoroughly.