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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) can Hy-Vee refrigerated sweet Hawaiian crescent rolls (8 ct.) | ||
| 1 lbs. 93% lean ground beef | ||
| ½ (16-oz.) container Hy-Vee Short Cuts fajita vegetables | ||
| 1 (10-oz.) can Hy-Vee diced tomatoes and green chilies, drained | ||
| 1 tbsp. plus 1 tsp. Hy-Vee 25% less sodium taco seasoning mix, divided | ||
| 1 ½ c. Hy-Vee finely shredded Mexican cheese, divided | ||
| ⅓ c. Hy-Vee sour cream, plus additional for serving | ||
| ⅓ c. Hy-Vee light mayonnaise | ||
| Fresh pico de gallo, for serving | ||
| Sliced jalapeño peppers, for serving | ||
| Fresh cilantro, for garnish |
Things To Grab
- 3- to 3¾-qt. rectangular baking dish
- Large nonstick skillet
- Silicone or wooden spoon
Directions
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.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 95mg
- Sodium: 820mg
- Total Carbohydrates: 23g
- Protein: 26g
Daily Values
0%
Iron 15%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 8%