Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Clean breakfast with own family (you could even make it in advance) or a scrumptious appetizer. Children love this recipe and the cream cheese / bitter sauce and highly spiced taco flavor are also famous for adults.
Ingredients
- 2 tubes (eight ozevery) refrigerated crescent rolls
- 1 package (eight oz.) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1 pound floor beef or floor turkey
- 1 envelope taco seasoning mix
- 1 medium tomato, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded lettuce
Instructions
- Preheat the oven to 375 ranges.
- Unroll the crescent roll dough and format at the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or till light golden brown. Cool.
- In a small bowl, mix the softened cream cheese and bitter cream. Use a whisk to put off any lumps. Spread over the cooled crust. (I allow my crust cool for around 20 minutes.) Chill in the fridge.
- Brown the floor red meat and drain. Add taco seasoning packet and water, according to package guidelines. Simmer for 5 minutes, stirring now and again.
- Sprinkle the floor red meat evenly over the cream cheese layer. Top with lettuce, tomatoes, and cheese.
- Cut into serving-length portions and serve without delay or refrigerate.