Description
A Tex-Mex style casserole with taco seasoned ground beef, a biscuit crust, Rotel tomatoes and a sour cream and cheese sauce. A hearty cowboy supper.
Ingredients
Scale
- 1 (8 oz) package Pillsbury crescent dough sheet
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 oz shredded cheddar cheese, divided
- 1/2 tsp cajun seasoning
- 1/2 pound lean ground beef
- 1/2 cup diced onion
- 1 1/2 tsp taco seasoning
- 1 (10 oz) can Rotel tomatoes, drained
Instructions
- Heat oven to 325° F. Spray a 8×8 inch baking dish with non-stick cooking spray.
- Unroll the crescent dough sheet and cut it in half. Press one half of the dough into the bottom of the pan. Bake for 10 minutes. Set aside.
- In a small bowl whisk together the sour cream, mayo, 2 oz of the cheese and the cajun seasoning. Set aside.
- Heat a pan on the stove. Add in the beef and break it up. Add in the onions and taco seasoning. Brown for 5 minutes. Stir in the drained tomatoes and heat through.
- Spread the beef mixture over the top of the baked crescent sheet. Use a spatula to spread the sour cream mixture over the top of the meat. Lay the other half of the crescent dough over the top.
- Bake for 30 minutes. Sprinkle the remaining 1 ounce of cheese over the top and bake for 5 more minutes. Let sit for 5 minutes.
- Slice and serve.
Notes
If you’re a fan of heat add in 1 Tbsp of chopped pickled jalapenos when you add in the Rotel.
- Category: Beef
- Method: Oven