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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I spend a lot of time in the garden and yard, so I like dishes that can be fixed in a hurry, says Doris Gill of Sargent, Nebraska. This is very quick to put together and makes a tasty meal along with a lettuce salad. Ingredients:
1 pound ground turkey or beef |
1/2 cup chopped onion |
1 can (8 ounces) tomato sauce |
2 tablespoons taco seasoning |
1 tube (8 ounces) refrigerated crescent rolls |
1-1/2 cups crushed nacho tortilla chips, divided |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded mexican cheese blend |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.
3. Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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