Skillet Taco Bake

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Recipe amended from original, found at Pillsbury.com

Ingredients

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!

Directions

  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

Servings6

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