Taco night just got easier! Combine your ingredients, top with a crescent lid, and bake until you’re ready to serve. This recipe is such a fun twist on the taco, and combining it all in one dish makes for easy, contained cleanup.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:Serves 6
Category:Entrées
Ingredients
Scale
1 pound ground beef
1 onion, diced
2 tablespoons taco seasoning
1 (11-ounce) can Mexican blend corn
1 (5.5-ounce) can tomato juice
2 (8-ounce) tubes refrigerated original style crescent rolls
1 cup shredded Monterey Jack cheese
Instructions
Preheat the oven to 375 degrees F and lightly coat a 9-inch pie plate with cooking spray.
In a large skillet, cook the ground beef over medium-high heat, stirring to break up the meat, until no longer pink, about 5 minutes. Add the onion and seasoning mix and continue to cook, stirring, for 2 minutes. Add the corn and tomato juice and simmer for 2 minutes.
Unroll 1 tube of crescent rolls and separate into triangles. Arrange them in the pie plate and stretch and press with your fingers to make a crust without any holes.
Spoon the filling into the crust and top with the cheese. Unroll and separate the second tube of rolls. Arrange the triangles on top with the points in the center, leaving space between each triangle. Press the edges to seal, then crimp with the tines of a fork. Bake for 25 minutes, until the crust is completely cooked and golden brown. Serve.
