Crusty Crescent Taco Squares
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| 1 ⅓ | ounces |
taco seasoning mix
|
*
|
| 16 | ounces |
refried beans
|
|
| 8 | ounce |
tomato sauce
|
|
| 16 | ounces |
crescent roll dough
refrigerated |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ⅓ | 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 38.5 | ml/g |
taco seasoning mix
|
*
|
| 462.4 | ml/g |
refried beans
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 462.4 | ml/g |
crescent roll dough
refrigerated |
*
|
| 15 | ml |
vegetable oil
|
|
| 79 | ml |
cornmeal
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 473 | ml |
lettuce
shredded |
|
| 237 | ml |
tomatoes
chopped |
|
| 1 | each |
taco sauce
|
* |
Directions
Heat oven to 375℉ (190℃).
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℉ (190℃). for 25 to 30 minutes or until crust is golden brown.
Sprinkle with cheese.
Return to oven until cheese is melted, about 1 to 2 minutes.
Cut into squares.
Top with lettuce, tomatoes and taco sauce, as desired.
