Ingredients1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 can of refried beans
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips
1 cup of salsa
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips
1 cup of salsa
Directions
Preheat oven to 350 degrees F (175 degrees C).
Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and spread refried beans then place meat mixture on top, then layer with sour cream, salsa and cheese, and then top off with the crushed nacho chips. Then sprinkle some more cheese on top.
Preheat oven to 350 degrees F (175 degrees C).
Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and spread refried beans then place meat mixture on top, then layer with sour cream, salsa and cheese, and then top off with the crushed nacho chips. Then sprinkle some more cheese on top.
Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
Optional: I don't normally spread the sour cream as a layer. I would rather have it as a dollop on top. You can also add some black olives and/or green chiles.
Hubs really liked this dish. He even mentioned the next day that it needs to be added to the rotation.
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