Ingredients for Deep Dish Taco Salad
- Refrigerated Crescent Dinner Rolls
- 1 lb ground beef
- Taco Seasoning Mix
- Cheddar Cheese
- 1 cup shredded lettuce
- Tomatoes
- 1/2 cup sour cream
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How to Make Deep Dish Taco Salad
- Preheat oven to 350°F (175°C).
- Brown 1 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain excess grease.
- Sprinkle taco seasoning over the ground beef and stir to combine. Cook according to package directions.
- Unroll the crescent roll dough and separate into 8 triangles. Arrange 4 triangles in a 9x9 inch baking dish to form two rectangles, leaving a small space between them for the filling.
- Spread the cooked ground beef evenly over the crescent roll base.
- Sprinkle half of the shredded cheese over the ground beef.
- Arrange the remaining 4 crescent roll triangles on top of the cheese layer, creating two more rectangles.
- Top with the remaining cheese.
- Bake for 30-35 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.
- Remove from oven and let cool slightly.
- Top with shredded lettuce, diced tomatoes, and sour cream.
- Serve immediately with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
10g
Fat
97g
Carbs
10g
