Combine a crescent-roll crust with a taco-seasoned ground beef filling and a cheesy topping—in less than an hour you’ll be able to serve your family a hearty, comforting weeknight meal.

Western Cowboy Casserole 

Preheat oven to 400 degrees. Unroll crescent rolls in a 3- to 3¾-qt. rectangular baking dish; press dough in bottom and ½ in. up sides of dish; press perforations together to seal. Bake for 12 to 16 minutes or until lightly golden brown.

Meanwhile, cook ground beef and fajita vegetables in a large skillet over medium-high heat for 8 to 10 minutes or until beef is browned (165 degrees), stirring occasionally to break beef into crumbles. Stir in diced tomatoes and 1 Tbsp. taco seasoning. Bring to a simmer. Simmer, uncovered, for 5 minutes, stirring occasionally.

Spread hot beef mixture evenly on crescent-roll crust. Stir together ½ cup shredded cheese, 1/3 cup sour cream, mayonnaise and remaining 1 tsp. taco seasoning mix in a medium bowl. Spread evenly over beef mixture. Sprinkle with remaining 1 cup shredded cheese.

Bake, uncovered, for 14 to 18 minutes or until edges are golden and cheese is melted. Let stand for 5 minutes. Serve with additional sour cream, pico de gallo and sliced jalapeño peppers; garnish with cilantro, if desired.