Taco Crescent Bake

Taco Crescent Bake
Melissa (mom-2-four) via Taste of Home

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 cups crushed corn chips, divided
• 1-1/2 pounds ground beef
• 1 can (15 ounces) Hunt’s® Tomato Sauce
• 1 envelope taco seasoning
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.
• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips.
• Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. Yield: 8 servings.