A delightful twist on a classic taco bake, featuring a flaky crescent roll crust and a cheesy, flavorful filling.
Preheat your oven to 350°F.
Ensure your oven is fully preheated for even cooking.
In a skillet, cook the ground beef with the chopped onion until the beef is browned and the onion is soft.
Drain any excess fat from the skillet for a lighter dish.
Stir in the tomato paste and taco seasoning, and cook for another 2 minutes.
Add a splash of water if the mixture seems too dry.
Unroll the crescent rolls and press them into the bottom of a greased baking dish to form a crust.
Press the seams of the crescent rolls together to create a solid base.
Spread the crushed tortilla chips evenly over the crust.
This layer adds a nice crunch to the dish.
Layer the cooked beef mixture over the chips.
Spread the beef evenly for consistent flavor in every bite.
Spread the sour cream over the beef, then sprinkle with shredded cheese.
Use a spatula to spread the sour cream evenly.
Top with the remaining crushed tortilla chips.
Press the chips lightly into the cheese to help them stick.
Bake in the oven for 25-30 minutes, or until the crust is golden brown.
Check the crust after 25 minutes to avoid over-browning.
Let the dish cool for 5 minutes before serving.
Garnish with fresh cilantro or diced tomatoes for added freshness.
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