My husband and I loved this! I browned the beef last night, along with chopped onion, chopped jalapenos and the taco seasoning, which made today’s preparation much quicker. After the crescent roll layer baked (I did mine in an 11×7 -had a few crescent rolls left over) I put the meat on, a layer of salsa, then black olives, then the sour cream (not a whole container – just enough to cover) then the cheese, followed by Doritos “Nacho Cheesier” chips (crumbled.)Served w/chopped tomatoes to top it with and the Absolute Mexican Cornbread from this website (along w/an asparagus dish)- EXCELLENT meal!
My family really enjoyed this recipe, from my 1 year old to my hubby. It was easy and delicious. A bonus is that I almost always have the ingredients on hand, so it is sure to be a quick dinner solution on a busy night. From start to finish it took less than 30 minutes to have the meal on the table, that is a major plus. The only suggestion that I would make is (and I should have been smart enough to figure it out)…spray the bottom of your pan with a vegetable spray. I used a glass 9 x 13 pan and thought that the crescent rolls would be buttery enough that they wouldn’t stick…wrong. I garnished with the traditional taco toppings. This is a nice family recipe that was easy and enjoyed.
Great recipe! Made few changes..doubled the recipe and baked in greased 9×13 in glass baking dish. Baked for maybe 35 min, really just eye balled it as far as time goes. I added can of black beans, can of corn, mixed about 3/4 c. Cheese in the meat mixture and topped with a little over a cup of cheese and about half a cup of crushed salsa verde doritos before baking an additional 5-10 min. Cooled for 10 min and had taco sauce, sour cream, lettuce, and tomato for toppings. Really really good!
5 8″ flour tortillas
1 lb. ground beef
1 16 oz. can refried beans
2 T. taco seasoning
1/4 C. water
1 jar salsa (I didn’t really measure, just used big spoonful’s)
2 C. shredded Colby jack cheese
2 green onions, chopped
1 tomato, chopped
In a skillet, brown the ground beef, breaking it up as it cooks. Drain the grease, add in the taco seasoning and water. Combine well and remove from heat. I used an 8″ iron skillet for mine, but use whatever you have that might work…Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese. Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top). Cover the dish with tinfoil and bake at 350 degrees for 20 minutes. Remove from the oven and top with the remaining cheese. Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp. Remove and top with the green onions and tomatoes before serving. Slice it like you would a pie.
Chewy Keto Chocolate Cookies Recipe
Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.