Recipe: Crescent Roll Taco Bake
Description: This Crescent Roll Taco Bake made with refrigerated crescent roll dough makes dinnertime a breeze.
Ingredients: [{"text": "1 tube (8 ounces) refrigerated crescent rolls"}, {"text": "2 cups crushed corn chips, divided"}, {"text": "1-1/2 pounds ground beef"}, {"text": "1 can (15 ounces) tomato sauce"}, {"text": "1 envelope taco seasoning"}, {"text": "1 cup sour cream"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "Optional: Cubed avocado, chopped tomatoes, shredded lettuce and cilantro"}]
Instructions: Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.,    In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. ,    Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.
