Taco Bake Recipe
12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 30-35 minutes
1 onion, finely chopped
1 (2-pound) package ground beef
1 (1.25-ounce) package taco seasoning mix
1 cup Pace Picante sauce
2 cups shredded Monterey Jack cheese blend
4 (8-ounce) cans refrigerated crescent roll dough
1 large egg, lightly beaten
Garnish: sour cream, shredded cheese, cilantro
In a large skillet, combine onion and ground beef; cook over medium-high heat until beef is browned and crumbles. Drain well
Stir in taco seasoning mix and Picante sauce. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in cheese. Remove from heat; set aside to cool slightly.
Unroll 2 cans crescent rolls. Press into bottom of prepared Dutch oven, pressing edges together to seal. Bake 8 minutes. Spoon meat mixture evenly over partially baked crust and sprinkle with cheese. Unroll remaining cans of dough. Place over meat and cheese mixture to cover, pressing edges together to seal. Brush dough with eaten egg. Bake 23 to 25 minutes or until lightly browned. Let cool 5 minutes. Cut into squares and serve with sour cream, shredded cheese, and chopped cilantro, if desired.