Instructions

• Preheat the oven to 375°F.
• In a large skillet over medium-high heat, brown 2 lb ground beef or ground turkey, breaking it into crumbles as it cooks, until no pink remains.
• Drain and discard excess fat from the skillet, then return the cooked meat to the skillet.
• Add both (1-oz) packages taco seasoning and both (10-oz) cans Rotel tomatoes (undrained) to the meat. Stir to combine and simmer over medium-low heat for about 5 minutes, stirring occasionally.
• Lightly spray a 9x13-inch baking pan with cooking spray.
• Open one (8-oz) can of refrigerated crescent rolls and unroll the dough into the bottom of the prepared pan. Press seams together and press the dough to form an even crust that covers the bottom and comes slightly up the sides.
• Spread the meat and Rotel mixture evenly over the crescent roll crust.
• Arrange the slices from the 8-oz package of Velveeta cheese evenly over the meat, covering it as completely as possible.
• Open the second (8-oz) can of refrigerated crescent rolls, unroll it, and place the dough over the cheese to cover. Pinch seams and edges to seal the top layer to the bottom crust where possible.
• Bake in the preheated oven for 20–25 minutes, until the top crescent layer is golden brown. Let the bake rest a few minutes before slicing. Top with favorite toppings such as sour cream, salsa, jalapeños, guacamole, or lettuce if desired.