Cheesy Taco Bake

• 1 (8 ounce) can crescent rolls
• 2 cups corn chips, crushed and divided into 2
• 1 lb ground beef (can substitute veggie crumble to make vegetarian)
• 1 (6 ounce) can tomato paste
• 9 ounces water
• 4 tablespoons taco seasoning (or 1 envelope of taco seasoning)
• 1 cup sour cream
• 1 cup shredded monterey jack and cheddar cheese blend

1. Preheat oven to 350u0b0F.
2. In a large skillet cook ground beef until no pink in meat.
3. Add tomato paste and use the 6 oz. can to add 1 1/2 cans water (totals 9 oz.), also add taco seasoning and simmer on low, uncovered for 5 minutes.
4. Grease pan, roll crescent rolls into 9X13 pan up the edges. Seal seams. It will be long one continuous piece in the pan.
5. Spread one cup of the crushed corn tortilla chips on top of the crescent rolls.
6. Then spread meat, add sour cream on top of meat, then cheese.
7. Last, spread remaining cup of chips on top.
8. Bake uncovered for 25-30 minutes, crust will be lightly browned.
9. I leave sour cream and cheese off a small portion for my son who does not like cheese or creamy.
10. Can make vegetarian by using veggie crumble instead of ground beef.

crescent rolls, corn chips, ground beef, tomato paste, water, taco, sour cream, shredded monterey

Taken from www.food.com/recipe/cheesy-taco-bake-290691 (may not work)