One Wheeler's World

A friend of mine from an online community that I’m part of shared this recipe, which she found at www.stockpilingmoms.com.  It’s so, so good!  A great way to change up our (usually) weekly taco dinner.

Ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1lb lean (at least 80%) ground beef

3/4 cup Old El Paso® Thick ‘n Chunky salsa

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 cup shredded Cheddar cheese (4 oz)

Shredded lettuce, as desired

Diced tomato, as desired

Directions

1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.