Ingredients
1 tube (8 ounces) refrigerated crescent rolls2 cups crushed corn chips, divided1-1/2 pounds ground beef1 can (15 ounces) tomato sauce1 envelope taco seasoning1 cup sour cream1 cup shredded cheddar cheeseOptional: Cubed avocado, chopped tomatoes, shredded lettuce and cilantro
Preparation
Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips.
Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.
