One of my favorite things about cooking is all the exciting things there are out there to try. New ingredients, new cooking techniques, new experiences. It's so fun, but it's also nice to come back to what's familiar and what you know will be delicious.
That's exactly how I felt when I saw this recipe. With it's flaky crescent roll crust, flavorful taco meat, and melty cheese topping, how could you go wrong? I loved it before I even bought the ingredients for it, and my family loved it too. The best part is that it came from my Healthy edition of Taste of Home, so I didn't have to feel as though this comfort dish was going to make me any less comfortable in the waistline!
Nacho Beef Bake
Slightly Adapted from Taste of Home, Healthy edition May/June edition
1-1/2 pounds lean ground beef
1 can black beans, rinsed and drained
1/2 cup water
1 envelope taco seasoning
2 tubes refrigerated low-fat crescent rolls
1 cup reduced fat sour cream
1 cup shredded reduced fat cheddar cheese
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.
2. Unroll crescent dough and press onto the bottom and up the sides of a 13x9 inch baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese.
3. Bake, uncovered, at 375 for 18-22 minutes or until cheese is melted. Top with lettuce, tomato, avocado and cilantro. Serve immediately.