recipe time

I've been cooking more these days. Planning has been the key to my sanity. And I've also started cooking again for the family I was cooking for previously. So I need to make sure the meals work with both families. This is one I've made a few times and the kids tend to like too. It's a good one dish, quick meal. It's from Healthy Cooking by Taste of Home (my favorite mag).

Nacho Beef Bake

Ingredients

• 1-1/2 pounds lean ground beef (90% lean) - We use ground Turkey
  
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup water
• 1 envelope reduced-sodium taco seasoning
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 4 ounces baked nacho tortilla chips (about 2 cups), crushed
• 3 cups shredded lettuce
• 3 medium tomatoes, chopped

Directions

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside.
• Unroll crescent dough and press onto the bottom and up the sides of a 13-in. x 9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
• Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately. Yield: 12 servings.

Enjoy!