This is a dish that I used to make all the time as a young, single, college student. It is very flexible and can be made a thousand different ways and for a thousand different tastes. The recipe I’m typing up today is just the basic bones of the dish – but please feel free to experiment away and add any sort of toppings you like! A layer of re-fried beans, some salsa, peppers, onions, whatever it is you like to put on your taco will go just fine into this dish.
1 lb Ground Beef
1 pkg Taco Seasoning (Or make your own….Homemade “Old El Paso” Copycat Taco Seasoning
1 pint Sour Cream
1 pkg Crescent Rolls
2 cups crushed Fritos (divided)
1 1/2 cup shredded Mozzarella
1. Preheat your oven to 350 degrees.
2. Brown your ground beef, drain the fat, and add in the taco seasoning. Only use about half of the water you would normally use per the package directions. Mix together and let simmer for 5-10 minutes.
3. While the meat is simmering, grease an oven safe pan. I use a half-sized 8×8 casserole dish and it works out pretty well. You can also use a ceramic or glass pie plate if you like. Open your crescent rolls and pinch together the perforated seams so you have several rectangles of dough. Do your best to assemble the dough pieces in the bottom of your dish so that a bit curls up the walls as well. (See picture.)
It doesn’t have to be perfect. Just aim for even coverage and pinch together any open seams. You can stretch the dough a bit too once it starts to warm up to room temperature.
4. Put your dish aside and lightly crush one cup of the Fritos and spread them over the dough in the dish.
5. Spread your cooked ground beef over the layer Fritos and then spread the sour cream on top of the beef. Sprinkle on your layer of mozzarella cheese and then top it all off with the remaining cup of crushed Fritos.
6. Bake uncovered for 20 minutes until cheese is melted and crescent dough crust is nicely cooked.