Taco Pie on Crescent Rolls
Ingredients:
1 (8-ounce) package refrigerated reduced-fat crescent rolls
1 1/2 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 green bell pepper, diced
½ onion, diced
3 ounces shredded Mexican-style cheese blend
Optional toppings: diced tomatoes, sour cream, shredded lettuce, jalapenos, cilantro, hot sauce, salsa
Instructions:
Preheat your oven according to your crescent roll package. Cover your pan or oven-safe Tupperware dish with the crescent dough flat on the bottom. When I double it, instead of using 2 pans, I use one large glass Tupperware for easy clean up. For a single serving, I used an 8X8 square pan. Bake according to package instructions.
While your crust is baking in the oven, heat a large skillet over medium-high heat on the stovetop. Cook the beef until no longer pink. Drain. Add the diced bell pepper and onion and cook until the peppers look a little soft. Add the taco seasoning and mix.
When the crust is finished baking, add the beef mixture to the crust and layer with cheese. Place back in the oven and bake for another 10 minutes or until the cheese is melted.
Add toppings of your choice!
