Crescent Roll Taco Bake

From Cooking with Paula Deen, Quick and Easy 2008

Crescent Roll Taco Bake
  1. 1 onion, finely chopped
  2. 1 (2-pound) package ground chuck
  3. 1 (1.25-ounce) package taco seasoning mix
  4. 1 cup enchilada sauce
  5. 2 cups shredded Cheddar and Monterey Jack cheese blend
  6. 4 (8-ounce) cans refrigerated crescent roll dough
  7. 1 large egg, lightly beaten
  8. Garnish: sour cream, shredded cheese, cilantro
  1. Preheat oven to 375˚. Lightly grease a (17x12-inch) rimmed baking sheet.
  2. In a large skillet, combine onion and ground chuck; cook over medium-high heat until beef is browned and crumbles. Drain well.
  3. Stir in taco seasoning mix and enchilada sauce. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in cheese. Remove from heat; set aside to cool slightly.
  4. Unroll 2 cans crescent rolls. Press into bottom of prepared pan, pressing edges together to seal. Bake 8 minutes.
  5. Spoon meat mixture evenly over partially baked crust. Unroll remaining cans of dough. Place over meat mixture to cover, pressing edges together to seal. Brush dough with beaten egg. Bake 23 to 25 minutes, or until lightly browned. Let cool 5 minutes. Cut into squares, and serve with sour cream, shredded cheese, and cilantro, if desired. Serve with mixed-green salad and grapes, if desired.
Makes 8 - 10 servings