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Taco Casserole
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| 1 (8 ounce) package | refrigerated crescent rolls |
| 1 pound | ground beef |
| ½ a medium onion, diced | |
| 1 small can | jalapeños,, (use fresh if you have them) |
| ½ can | refried beans |
| 1 (1 ounce) package | taco seasoning mix |
| 1 cup | sour cream |
| 8 ounces | shredded Mexican-style cheese blend |
| 1 (14.5 ounce) package | crushed tortilla chips |
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef and onions in a large skillet over medium high heat.
4. Add the taco seasoning and jalapeños; stir together well. Mix together 1/4 cup sour cream with the refried beans.
5. When dough is done, remove from oven and place refried bean and sour cream mixture on top then layer with meat mixture, sour cream and cheese, and then top off with the crushed nacho chips. (I left the chips off the top)
6. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
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