Thursday, September 23, 2010

Easy Crescent Taco Bake

Here is a recipe that my friend Rian sent me. We had this last night and it was really good. The more "toppings" added the better! (sour cream, salsa, guacamole, shredded lettuce, etc)

Easy Crescent Taco Bake

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)
Shredded lettuce, as desired
Diced tomato, as desired

1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.

2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.



  1. Grilled PINEAPPLE with Nutella
    Level: Easy

    2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
    2/3 cup mascarpone cheese, room temperature
    1/2 teaspoon vanilla extract
    2/3 cup chocolate-hazelnut spread (recommended: Nutella)
    6 tablespoons whipping cream
    Olive oil
    3 tablespoons chopped toasted hazelnuts
    Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.

    While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

    Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

    Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

    Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

  2. Yummy..can't wait to try this one! I know Cooper will LOVE it! :)

  3. I bet these would be fun and easy if you used flaky biscuits in muffin tins too. Then the kids could have their own little "pie." I think you have inspired me, Merritt.