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8 servings
suggest servings
| 1 | pound | ground beef | |
| 1/2 | cup | onion | chopped |
| 1 1/3 | ounces | taco seasoning mix | |
| 16 | ounces | refried beans | |
| 8 | ounce | tomato sauce | |
| 16 | ounces | crescent rolls | refrigerated |
| 1 | tablespoon | vegetable oil | |
| 1/3 | cup | cornmeal | |
| 1 | cup | cheddar cheese | shredded |
| 1 | cup | monterey jack cheese | shredded |
| 2 | cups | lettuce | shredded |
| 1 | cup | tomatoes | chopped |
| 1 | each | taco sauce |
Heat oven to 375 F.
Brown meat and onions; drain.
Stir in taco seasoning mix, beans and tomato sauce.
Simmer 5 minutes.
Unroll dough into 4 long rectangles.
Place in ungreased 15x10 inch jelly roll pan; press over bottom and 1 inch up sides to form crust.
Brush dough with oil; sprinkle with cornmeal.
Spoon hot meat mixture over crust.
Bake at 375 F. for 25-30 minutes or until crust is golden brown.
Sprinkle with cheese.
Return to oven until cheese is melted, about 1-2 minutes.
Cut into squares.
Top with lettuce, tomatoes and taco sauce, as desired.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 239mg | 10% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 5.0g | 18% |
| Sugars 2.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 6% | Vitamin C | 19% | |
| Calcium | 5% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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