This is a fairly new recipe to us, however, it turned out to be VERY successful. When you have children, you tend to stick with the “tried and true”. When we decided to try this, we weren’t sure if it would be liked. Turns out it’s loved and has even been asked for again. If you want to try it directly from the source, you can find it here. I will also type it all out here, because I like it that much.
I will add a picture the next time I make it again.
You will need a square casserole dish to cook this in.
- 1 (8oz) package refrigerated crescent rolls
- 1 pound ground beef
- 1 (1oz) package taco seasoning mix
- 1 (16oz) container sour cream*
- 8 ounces shredded Mexican-style cheese blend
- 1 (14oz) bag tortilla chips, crushed
* The directions call for the sour cream to be layered in the mix, but we leave it out. The kids don’t really like it, so the adults add it later.
Preheat oven to 350 degrees F (175 degrees C). Lay crescent dough flat on the bottom of the square cake pan and bake according to package directions. Meanwhile, brown the ground beef in a large skillet over medium high heat. Drain grease, if needed/desired. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese and top off with the crushed tortilla chips. Return to the oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
This recipe makes 4 servings. To feed our family of 5-7, we add a side of Spanish rice.