Monday, May 11, 2009

Taco Bake

We are koo-koo for Mexican food. Even our (almost) 3 year old loves taco night. It's one of the foods my husband refers to as 'Fun Dinner Night' along with pizza, wings and hamburgers, basically anything you east with your hands.

Although I'm usually a purest when it comes to favourite dishes (whole wheat pasta for spaghetti night? blasphemy!) I decided to try a recipe I stumbled upon on when I did a search for Mexican. This is what I found, originally called Taco Pie, I changed the name only because I made it in a square dish and it looked nothing like a pie and I added some refried beans cause it ain't mexican without'em!

I really enjoyed it, my husband prefers another dish I make where I layer tortillas with con queso and taco meat. Like most Mexican food is far from low-fat, but definitely worth a try.

Taco Bake adapted from

1 pkg. Pillsbury Cresent Rolls
1 lb. Ground Beef
1 pkt. Taco Seasoning
1/2 c. Sour Cream (I used Light)
1/2 can of Refried Beans
2 c. Tex Mex Shredded Cheese
10-12 tortilla chips, crushed


1. Roll out cresent rolls into a square cake pan pressing together to cover bottom. Bake according to package directions.
2. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well.
3. Mix together the sour cream and beans and set aside.
4. When dough is done, remove from oven and spread out the
sour cream& bean mixture over top, then layer with meat, and top with the cheese, and then with the crushed tortilla chips.
5. Return to the oven and bake until the cheese is melted and it is heated through.
6. Serve with sliced scallions, salsa and sour cream. Olé!


  1. Just missing the part where you return it to the oven to bake for 10 min :)