Crescent Taco Bake
This Crescent Taco Bake is a fun and flavorful weeknight meal! Flaky crescent rolls combined with savory beef and gooey cheese make it a family favorite.
Equipment
- Large Skillet
- Spatula
- 9x13 inch Baking Dish
- Can opener
Ingredients
- 2 lb ground beef or ground turkey
- 2 packages taco seasoning (1-oz each)
- 2 cans Rotel tomatoes (10-oz, undrained)
- 1 package Velveeta cheese (8-oz, sliced)
- 2 cans refrigerated crescent rolls (8-oz each)
Instructions
- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks for about 5-7 minutes.
- Once the meat is browned, sprinkle the taco seasoning over it. Stir to combine, then add the undrained Rotel tomatoes and mix well. Let this simmer for about 5 minutes.
- Preheat your oven to 375°F (190°C). Unroll one can of the crescent rolls, placing the triangles in the bottom of a 9x13 inch baking dish, overlapping them slightly.
- Spoon the meat mixture over the crescent roll layer, then layer the slices of Velveeta cheese evenly on top.
- Unroll the second can of crescent rolls and place them on top of the cheese, overlapping the seams to form a cohesive top layer.
- Bake for about 25-30 minutes, or until the crescent rolls are golden brown and fully cooked.
- Let the dish cool for a few minutes before slicing. Serve hot, garnished with toppings like sour cream, avocado, or fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be prepared ahead of time; assemble and bake when ready.
- Freeze assembled dish for up to 2 months; thaw overnight before baking.