Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds lean ground beef (90% lean)

  2. 1 can (15 ounces) black beans, rinsed and drained

  3. 1/2 cup water

  4. 1 envelope reduced-sodium taco seasoning

  5. 2 tubes (8 ounces each ) refrigerated reduced-fat crescent rolls

  6. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  7. 1 cup (4 ounces) shredded reduced-fat cheddar cheese

  8. 4 ounces baked nacho tortilla chips (about 2 cups), crushed

  9. 3 cups shredded lettuce

  10. 3 medium tomatoes, chopped

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside. Unroll crescent dough and press onto the bottom and up the sides of a 13-in. x 9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips. Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately. Yield: 12 servings.


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