Taco Crescent Bake
Layered taco crescent bake with seasoned meat, crescent roll crust, sour cream, cheese, and crushed chips.
Equipment
- 9x13 baking dish
- Skillet
- Spatula
Ingredients
- 2 cans crescent roll dough
- 2 to 3 cups cooked taco meat
- 1 can diced tomatoes drained, or tomato sauce
- 1 cup sour cream
- 2 cups shredded cheese
- 1 to 2 cups crushed Doritos or tortilla chips optional
Instructions
- Preheat oven to 375°F and spray a 9x13 baking dish.
- Press crescent dough into the bottom of the dish, sealing seams to make one solid crust.
- Optional: pre-bake crust for 6 to 8 minutes for a firmer base.
- Spread cooked taco meat evenly over the crust.
- Add drained tomatoes or tomato sauce over the meat.
- Spread sour cream over the warm meat layer.
- Top with shredded cheese.
- Bake for 15 minutes, until cheese is melted and edges are bubbling.
- Sprinkle crushed chips evenly over the top.
- Bake another 10 to 15 minutes, until hot and bubbly.
- Let rest 5 minutes before cutting into squares.
Notes
Pre-bake the crust if you want a firmer base. Drain diced tomatoes very well or use tomato sauce for picky eaters. Add chips near the end so they stay crisp. Leftovers keep refrigerated for up to 3 days; add fresh chips after reheating if the topping softens.
