Taco Week - Day One

Tonight's taco was technically a casserole, but with lots of yummy taco flavors.

The kids really like this one, Deuce and Three ate nearly half of it on their own, they kept going back for seconds until I reminded them that we still had apple cider donuts for dessert.

Taco Crescent Bake

1 (8-oz) tube refrigerated reduced-fat crescent roll dough
2 cups crushed corn chips, divided
1 1/2 pounds ground beef
1 can tomato sauce
1 pk. taco seasoning (or use 1/4 cup taco seasoning from Penzeys)
1 cup light sour cream
1 cup shredded reduced-fat cheddar cheese

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9 in. pan. Seal seams and perforations. Sprinkle with 1 cup of chips, set aside.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and seasonings; bring to a boil (I added some water as well.) Reduce heat and simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese, and remaining chips. Bake, uncovered at 350 degrees for 25-30 minutes or until crust is lightly browned.

Yield: in theory 8 servings, but probably less, if they had their way.

Adapted from 2005 Taste of Home Quick Cooking Annual Recipe book.