Crescent Taco Bake

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Yet another family favorite.  The kids really love it.  I like to top mine with lettuce, jalapenos, some taco sauce and a bit of ranch dressing, but you can top yours however you like.  It's got black beans in it so it has a good amount of fiber and if you have kids that complain about eating beans, here's a good way to 'trick' the kids into eating them!  You don't actually need 1 1/2 pounds of the hamburger listed in the recipe, I think that's a lot of hamburger to spread on top, but I make it all anyways and only use half of it on the taco bake and then put the rest in the fridge for tacos the next night.  If you'd rather spread all the hamburger on top - go right on ahead - it's your supper!



Crescent Taco Bake

Ingredients:
1 8-ounce tube crescent rolls
2 cups crushed corn chips, divided
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn (or you can use canned whole kernel corn)
1 1/2 pounds hamburger
1 15-ounce can tomato sauce
1 envelope taco seasoning
1 cup sour cream
1 cup cheddar cheese, shredded

Instructions:
Unroll crescent dough into a greased 9x13 (I like to use glass) dish.  Press down and seal seams.  Sprinkle with 1 cup of chips, black beans and corn and set aside.  Brown hamburger with a bit of minced onion then add tomato sauce and taco seasoning.  Simmer 5 minutes then spread half of taco meat on top of crescent roll layer and reserve the other half of the taco meat for supper the next night..  Top with our cream spreading out and remaining chips.  Sprinkle cheese over top and bake uncovered at 350 for 25-30 minutes until lightly browned crusts.