Taco Crescent Squares Food

TACO CRESCENT BAKE

Steps:

• Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. 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 taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

CRUSTY CRESCENT TACO SQUARES

Steps:

• 1. Brown meat and onion, drain. Stir in taco seasoning mix, beans, and tomato paste. Simmer 5 minutes.
• 2. Unroll dough into 4 rectangles. Place in ungreased 15 x 10 inch jelly roll pan, press over bottom and 1 inch up sides to form crust
• 3. Brush dough with oil and sprinkle with cornmeal. Spoon hot meat mixture over crust.
• 4. Bake at 375 for 25-30 minutes or until crust is golden brown. Sprinkle with cheese. Return to oven for 1-2 minutes until cheese melts.
• 5. Cut into squares and add toppings of lettuce, tomatoes, salsa, sour cream etc...

TACO CRESCENT SQUARES

Steps:

• 1. cook and drain meat,stir in tomato sauce, cheese,onion and chilli powder. Separate rolls into 8 rectangles. Press out to make them bigger.
• 2. sprinkle a little cornmeal on cookie sheet, place one can rolls on cookie sheet and sprinkle a very light dusting on tops with cornmeal.
• 3. place meat mixture onto each. Cover with another roll, seal cut slit in top of dough. Cook until done at 375 degrees.

TACO BARS

Steps:

• Brown ground beef in skillet over medium heat until no pink remains.
• Drain fat and rinse, if desired.
• Add taco seasoning and prepare according to package directions (use 1/2 amount of water if using 1/2 pkg. seasoning).
• Unroll one tube of crescent rolls and place on bottom of 9" x 13" cake pan.
• Press seams together and spread out to cover bottom of pan.
• Bake in 375 degrees F oven until rolls just start to brown.
• Cover dough with hot beef mixture; then spread sour cream over beef using a teaspoon.
• Sprinkle with cheese and drizzle with salsa.
• Unroll second tube of crescent rolls and carefully spread out over top, pinching together seams where possible.
• Bake for 20 to 25 minutes or until top is golden brown.
• Let set 10 to 15 minutes, then cut into squares.

MEXICAN SNACK SQUARES

Steps:

• Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
• Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
• Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
• Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
• NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.

TACO SQUARES

Steps:

• Preheat oven to 350 degrees. Coat a 9x12 inch oblong pan with non-stick cooking spray.
• Brown ground beef, then place in a colander to drain fat.
• In the same pan, cook onions, then add cooked ground beef, taco seasoning mix, garlic powder, tomato paste and water (half of the empty tomato paste can filled with water). Cook on medium heat, stirring occasionally until well combined and sauce is thickened, about 10 minutes. Season with salt and pepper to taste. Place taco beef in a colander to allow any excess sauce to drain (this will keep crust from getting soggy).
• Place crescent roll dough in prepared pan, and spread out with fingers to touch the sides. Press down on perforated edges to close them.
• Place drained taco beef on top of dough, then cover with shredded cheese.
• Bake for 20 to 25 minutes until cheese is melted and dough is lightly browned.
• Cut into squares and top each serving with diced tomatoes and a dollop of sour cream.
• Makes 6 generous servings.
• VARIATIONS: If desired, you can use light or fat free sour cream for the garnish. You can also substitute cheese with a package of shredded Mexican or Taco flavored cheese if you want.