Pillsbury Crescent Roll Taco (Printer-Friendly)
Flaky crescent dough filled with seasoned beef, salsa, melted cheddar, and fresh lettuce with tomatoes.
# What You’ll Need:
→ Crust
01 -
1 (8-ounce) can refrigerated crescent dinner rolls
→ Filling
02 -
1 pound lean ground beef (at least 80% lean)
03 -
3/4 cup Old El Paso Thick 'n Chunky salsa
04 -
2 tablespoons Old El Paso taco seasoning mix
→ Topping
05 -
1 cup shredded Cheddar cheese
06 -
Shredded lettuce, as needed
07 -
Diced tomatoes, as needed
# Steps to Make This:
01 -
Preheat the oven to 375°F. Unroll crescent dough and separate into eight triangles. Press dough into an ungreased 9-inch square pan or 10-inch pie plate, covering bottom and sides to form crust.
02 -
In a 10-inch skillet over medium heat, cook ground beef for 8 to 10 minutes until fully browned. Stir occasionally. Drain excess fat.
03 -
Stir salsa and taco seasoning into cooked beef. Simmer on low heat for 5 minutes to combine flavors.
04 -
Spread beef mixture evenly over crescent roll crust. Sprinkle shredded Cheddar cheese uniformly atop beef.
05 -
Bake for 20 to 25 minutes until crust is deep golden brown and cheese is melted and bubbly.
06 -
Remove from oven and top with shredded lettuce and diced tomatoes. Serve immediately.
# Additional Notes:
01 -
Drain ground beef thoroughly to prevent soggy crust.
02 -
Press crescent dough firmly to create a stable crust that holds filling well.
03 -
Optional: Add chopped green chiles to beef mixture for extra heat.
04 -
Store leftovers in airtight container and refrigerate up to 3 days; reheat in oven for best crust texture.