This is about a 30 minute meal and I LOVE fast! I’m always making casserole type dishes because I have a family of 5 to feed and meals like this make it a breeze.
The first ingredient you’ll notice is the crescent rolls. I also used these in my Cream Cheese Danish the other day and have found many more uses for them!! I did have to make some substitutions in the recipe because I only had a certain kind of the ingredient called for. The recipe calls for Taco seasoning but I only had chili seasoning which seemed to be just fine. It also calls for Mexican Velveeta but I only regular. Never-the-less, it was GOOD, FAST, and EASY!
INGREDIENTS:
- 2 pounds ground beef, browned
- 1 (10-ounce) can Ro-Tel tomatoes, OR 1 (16-ounce) jar of hot sauce
- 1 envelope taco seasoning
- 2 (8-count) refrigerated crescent rolls
- 1 (8-ounce) box Mexican Velveeta, sliced
DIRECTIONS:
Preheat oven to 400′. Combine browned ground beef with Ro-Tel tomatoes, taco seasoning, and cheese; just kind of make sure the cheese is somewhat melted and set aside. For a crust by pressing 1 can crescent rolls into bottom of lightly greased 9×13 pan. Layer beef mixture on top of crust and place other can of crescent rolls on top. Bake 15-20 minutes. Serves 8:)
Combine the good stuff!
Pour onto crescent rolls in baking dish.
Cover with other can of crescent rolls!
VIOLA!
Serve with lettuce, tomatoes, sour cream, and perhaps even olives!! I hate olives though;)
Yummy to the tummy!
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Sharon Brooks says
Wow! The pictures don’t don’t do this dish justice. Put on your sombraro and expect the family to think you are a Mexican Goddess…even better than Dora in my house!! Olay!!!!
Sharon Brooks says
Wow! The pictures don’t don’t do this dish justice. Put on your sombraro and expect the family to think you are a Mexican Goddess…even better than Dora in my house!! Olay!!!!