Crusty Crescent Taco Squares
Submitted by DamLuli
Seasoned ground beef and refried beans baked on a cornmeal-dusted crescent roll crust, topped with melted cheddar and Monterey Jack. Taco night meets sheet pan dinner.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minTaco pizza? Taco casserole? Call it what you want. This sheet pan dinner is a guaranteed crowd-pleaser.
Crescent roll dough gets pressed into a jelly roll pan and dusted with cornmeal for a rustic, crunchy base. On top goes a saucy mix of seasoned ground beef, refried beans, and tomato sauce, then a two-cheese blanket of cheddar and Monterey Jack melts over everything in the last few minutes.
Finish it off with shredded lettuce, chopped tomatoes, and taco sauce for the full taco experience in every square.
Chef Tips
- Press the crescent dough seams together firmly so the crust holds up under the filling
- The cornmeal layer absorbs moisture from the meat and adds a satisfying grit to each bite
- Make sure the meat filling is hot when it goes onto the crust so the bottom bakes evenly
- Cut into smaller squares for appetizer portions at parties
Ingredients
Directions
Heat oven to 375℉ (190℃).
Brown meat and onions; drain.
Stir in taco seasoning mix, beans and tomato sauce.
Simmer 5 minutes.
Unroll dough into 4 long rectangles.
Place in ungreased 15×10 inch jelly roll pan; press over bottom and 1 inch up sides to form crust.
Brush dough with oil; sprinkle with cornmeal.
Spoon hot meat mixture over crust.
Bake at 375℉ (190℃). for 25 to 30 minutes or until crust is golden brown.
Sprinkle with cheese.
Return to oven until cheese is melted, about 1 to 2 minutes.
Cut into squares.
Top with lettuce, tomatoes and taco sauce, as desired.
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