This is a simple dish to create and can be a delightful snack at parties. Total prep and cook time will take about 15 - 20 min. I made this last night for dinner, and it was quite tasty! Ingredients can vary depending on your taste buds. Crescent rolls are used as the crust and can be sliced into small appetizer squares or can be served in larger slices as a meal. I added sour cream, avocado, pico, and salsa on the side to spice it up. Optional additions may include olives, chopped tomatoes, green onions, cilantro, and jalapenos.
INGREDIENTS:
- 1 lb. of ground beef
- 1 packet of taco seasoning
- 1 tsp. of crushed garlic (optional)
- 2 cans of crescent rolls (8 oz. cans)
- 1 can (16 oz.) of refried beans
- 2 - 3 cups of shredded mixed cheese
- 1/4 cup canned jalapenos (optional)
- 4 green onions, chopped (optional)
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped cilantro for topping (optional)
- Preheat oven to 375 degrees.
- Brown ground beef and drain. I add a little bit of garlic and some other seasonings for taste when browning the meat, but this is optional. Add packet of taco seasoning after beef is fully cooked through, then simmer.
- While beef is cooking, spray Pam onto cookie sheet to prevent sticking. Unroll crescent rolls onto cookie sheet, connecting across and covering the bottom to make an even rectangle crust.
- Place in oven for 10 - 12 minutes, or until golden brown.
- Heat refried beans in microwave for two minutes, stir, and cover the top of baked crescent crust.
- Add ground taco meat evenly spreading over the crust.
- Add shredded cheese on top. Add any additional toppings such as jalapenos, green onions, or olives. Place back in oven for 4 - 6 minutes in order to melt cheese. Top with cilantro.
- Slice into squares for serving. Serve with guacamole, pico, sour cream, salsa, or ranch on side.
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