Ingredients
1
lb lean (at least 80%) ground beef
1
package (1 oz) Old El Paso™ original taco seasoning mix
1
can (14.5 oz) fire-roasted diced tomatoes, undrained
1
can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce)
2
cups shredded Cheddar cheese (8 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3
cups Fritos™ corn chips, coarsely crushed
Sliced green onions, tomatoes and sour cream, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium; stir in taco seasoning mix, diced tomatoes and chili beans. Cook 2 to 3 minutes or until heated through; stir in 1 1/2 cups of the cheese. Remove from heat.
Unroll crescent dough; press in bottom and 1/2 inch up sides of baking dish. Spread beef mixture on top of crescent dough. Bake 20 minutes; top with remaining 1/2 cup cheese and the corn chips. Bake 5 to 7 minutes or until dough is deep golden brown and cheese is melted.
Serve with remaining ingredients.
