1(8 ounce)can Pillsbury crescent roll dough (I like to use the Crescent Dough Sheets, which don’t have any perforations)
1lb.ground beef
1cupsalsa(or substitute with barbecue sauce)
1cupgrated cheddar cheese or Mexican blend cheese
Optional garnish: sliced green onions, chopped fresh parsley, or other taco toppings like sour cream, sliced olives, avocado or guacamole, or pickled red onions
Instructions
Preheat oven to 350°F (180°C).
Spray an 11 x 7-inch baking dish with cooking spray. You can also use a 9 x 13-inch dish -- it will just yield a slightly thinner crust and beef layer. Either works well, though!
Unroll crescent roll dough and press into the bottom of the prepared dish to form a crust. Set aside.
In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain any grease from the skillet.
Stir in 1 cup of salsa. Taste and season with salt and pepper, if desired.
Spoon beef mixture over the crescent roll dough. Sprinkle with grated cheese.
Bake for 20 minutes, or until crust is golden brown. Cut into squares and serve.
Video
Notes
Look for a Pillsbury Crescent Dough “Sheet”, which is just like the crescent rolls, but without the perforations. That way you can just unroll the tube of dough and press it into the pan.
If using crescent roll dough instead of the crescent dough sheet, make sure to press and seal together the perforations before using the dough as a crust.
Use just enough salsa to moisten and flavor the meat. You don’t want the filling too “wet,” or it might make the crust soggy. I opt for a "thick and chunky" style salsa for this dish.
Garnish the crescent roll casserole with fresh herbs (such as parsley or chives) for a touch of bright flavor and color, or with sour cream, sliced olives, chopped tomatoes, or even jalapenos.