Thursday, July 11, 2013

Taco Bake with Crescent Crust

We made this while we were on our trip in the RV. We only had a convection/microwave to bake in. I found I needed to cook this a bit longer to get the crescent rolls done. We all liked this. I used black beans since I forgot to bring along pintos.

Taco Bake With Crescent Crust

1 lb Lean Ground Beef 90%lean
1/2 cup Onion, Diced
1/2 cup red bell peppers or Green Bell Peppers, chopped
8 oz Pillsbury Crescent Rolls reduced fat refrigerated
14 oz Pinto Beans, Drained
1 packet Taco Seasoning Mix
16 oz Tomato Sauce
1 cup Kraft 2% Cheddar Cheese, finely shredded

Preheat oven to 375.
Spray 9" X 13" baking dish with non-stick cooking spray. Unroll crescent rolls (they will fit right inside pan). Pinch together to make crust. Bake for 6 minutes. Brown beef, onion and pepper. Add tomato sauce, beans and taco seasoning to beef; mix thoroughly. Top crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake an additional 5 minutes.

Servings: 8 9PP
Nutrition (per serving): 316 calories, 13.8g total fat, 26.8g carbohydrates, 3.7g fiber, 20.5g protein.

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