I first came across this recipe on the fab blog, Kristi’s Recipe Box, where it is called Taco Squares.  I like that Kristi’s recipes are really simple and you’re very likely to have everything you need for them in your fridge already.  While I wanted to make this recipe, I also decided to step it up a little.  Here’s my take.

The ingredient lineup.

You’ll need a pound of ground beef, a packet of taco seasoning, a cup of shredded cheese, a can of Ro-tel, a tube of crescent rolls, and garlic.

Start by browning your meat.  When it’s done, drain the grease and put the meat back into the skillet.  Add half the pack of taco seasoning, 1/2 teaspoon minced garlic,  and 1/3 cup water.  Simmer until thickened, then add half the can of Ro-tel, drained.

Spray a 1 1/2 quart casserole dish with nonstick spray.  Open the tube of crescent rolls and unroll them gently, taking care to avoid breaking them into triangles.  Place half of the crescent rolls in the bottom of the dish.

Sprinkle with 1/2 cup shredded cheese.

Spread the ground beef mixture evenly over cheese.

Top meat with the other 1/2 cup shredded cheese, then place the other half of the crescent rolls on top of the dish.

Bake at 375 until the top is golden brown and puffy, about 12 minutes in my oven!

I call this a casserole rather than squares because we just cut ourselves big slabs of it.  LOL.  My husband ate his plain but I put a dollop or sour cream on top of mine, and it was delicious!!  Good thing there are only 2 adults in the house though, because this didn’t last long.  If you have a bigger family, I would recommend doubling the entire recipe and baking it in a 9 x 13 pan.

Look at all that melty cheese...

MexiCrescent Casserole

(Adapted from Kristi’s Recipe Box)

1 pound ground beef

1 tube crescent rolls

1 can Ro-tel

1 cup shredded cheese

1 pack taco seasoning

1/2 teaspoon minced garlic

1/3 cup water

Preheat oven to 375 degrees.  Brown ground beef then drain fat.  Add meat back to skillet, then add 1/2 pack of the taco seasoning, minced garlic, and water.  Simmer until thickened, then add half the can of Ro-tel, drained.  Mix well.  Spray a 1 1/2 quart casserole dish with nonstick spray.  Unroll crescent rolls carefully, and place half in the bottom of the casserole dish.  Top with 1/2 cup shredded cheese.  Add ground beef mixture on top of cheese, then add other 1/2 cup of cheese on top of meat.  Top dish with the other 4 crescent rolls.  Bake until golden brown and puffy on top, approximately 12-15 minutes.  Enjoy as is or with a dollop of taco sauce or sour cream.

THIS RECIPE WAS SHARED AT:
At Home with Haley’s Recipes I Can’t Wait to Try
Not So Homemade’s What’s Cooking Wednesday
Hugs & Cookies XOXO’s Wonka Wednesday
Someday Crafts’ Whatever Goes Wednesday
Sew Much Ado’s We Did It Wednesday
Passionately Artistic
Sugar & Dots What I Whipped Up Wednesday
This Chick Cooks
My Girlish Whims’ Your Whims Wednesday
Polka Dots on Parade’s Wow Me Wednesday