Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp taco seasoning
  • 1/2 cup fire-roasted chunky salsa
  • 8 oz refrigerated crescent roll dough
  • 15 oz canned refried beans
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1 large Roma tomato, diced
  • 1/4 cup pickled jalapeños

Instructions:

  1. In a large skillet over medium-high heat, brown the 1 lb of ground beef. Drain excess fat, leaving approximately 1 tablespoon in the pan.
  2. Add the taco seasoning directly to the pan with the beef and remaining fat. Stir for 1-2 minutes to 'bloom' the spices before stirring in the salsa.
  3. Press the crescent roll dough into the bottom and sides of a 9 inch pie plate or 9x13-inch baking dish to create a uniform crust.
  4. Spread the refried beans evenly over the unbaked dough. This creates a moisture barrier to keep the crust crisp.
  5. Layer the seasoned beef mixture over the beans, then top with shredded cheddar cheese.
  6. Bake at 375°F (190°C) for 30 minutes, or until the crust is golden brown and the cheese is bubbling.
  7. Remove from oven and let rest for 5 minutes. Top with sour cream, shredded lettuce, diced tomatoes, and pickled jalapeños before slicing into wedges.