Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.