Skillet Taco Bake


Recipe amended from original, found at


1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 lb ground beef
3/4 cup Thick n’ Chunky salsa (or whatever you’ve got on hand)
1 cup (1 jug) Johnny’s Taco Skillet concentrate + 1/4 cup warm water
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired
* Serve with sour cream and avocado slices!


  1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in non-greased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and Johnny’s Taco Skillet concentrate; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  3. Bake 14-17 minutes or until crust is golden brown and cheese is melted. Serve topped with shredded lettuce and tomato (sour cream and avocado are optional).

Prep Time25 min

Cook Time15 min


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