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Taco Bake Recipe

   
 

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     Taco Bake

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb ground beef, cooked, drained
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations
(the Pillsbury® Crescent Recipe Creations work best)
1 can Rotel (mostly drained, leave some of the liquid to add to the meat mixture)
 

Instructions
In 10-inch skillet, mix beef, taco seasoning mix, rotel, and veggie mix. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 9x13-inch glass baking dish; sprinkle with 1 cup of the cheese.
Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.
Bake at 375°F 15 to 20 minutes.
Serving Suggestions
I used a bag of frozen southwest blend veggies instead of Mexicorn


Originally Submitted
1/29/2012





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