Easy Crescent Taco Bake

• 1 (8 ounce) can Pillsbury(R) refrigerated crescent dinner rolls
• 1 pound lean (at least 80%) ground beef
• 3/4 cup Old El Paso(R) Thick 'n Chunky salsa
• 2 tablespoons Old El Paso(R) taco seasoning mix (from 1-oz package)
• 1 cup shredded Cheddar cheese
• Shredded lettuce, as desired
• Diced tomato, as desired

1. Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

rolls, lean, n chunky salsa, taco, cheddar cheese, shredded lettuce, tomato

Taken from www.allrecipes.com/recipe/218749/easy-crescent-taco-bake/ (may not work)