Mexican casseroles are one of our favorite weeknight meals. This recipe uses crescent rolls and Velveeta cheese - YUM! It was super easy to make and tasted fantastic. I especially loved all the ooey gooey cheese. We topped our taco bake with some sour cream, salsa and jalapeños for a little extra kick. The only change I might make next time is to mix the Velveeta into the meat mixture and add some black beans.
Crescent Taco Bake
- 2 lb ground beef or ground turkey
- 2 packets taco seasoning (I used homemade taco seasoning)
- 2 cans Rotel tomatoes, undrained
- 1 lb Mexican Velveeta cheese (I used Mexican Velveeta)
- 2 cans refrigerated crescent rolls
- sour cream
Preheat oven to 375.
In a large skillet, brown the ground beef and drain the fat. Return meat to skillet, add taco seasoning and Rotel tomatoes. Mix well and simmer for 5 minutes.
Lightly spray a 9x13 pan with cooking spray. Press one can of crescent rolls in the bottom of the pan. Top with ground beef. Slice Velveeta and lay on top of meat. Top with remaining can of crescent rolls.
Bake 20-25 minutes, until crescent rolls are brown. Top with favorite toppings - sour cream, salsa, jalapeños, guacamole, lettuce.
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