Beef Taco Crescent Casserole, How to Cook With Tammy

And it is so good, y'all. This is one of our favorites, and it is good enough to serve to company, and everybody's gonna love it. Now, we have a recipe in our third cookbook, but now this one is a different one, and this is our favorite. This'll be in the fourth cookbook, and you start out with a roll of crescent roll dough, and you place it in the bottom of your baking dish. Now, you need a baking dish. It doesn't really have to be this deep. So, you can use a 13 by nine if you want to. It'll work. So, all you do is you roll out this, you put it in the bottom of the dish. So, a 13 by nine would work good, because this is about the size of a 13 by nine, this crescent dough. And you're gonna press the little seams together. I guess I could've got out my lasagna dish. Press that into the bottom of your casserole, whether you're using a 13 by nine, or an oval like this, and we're gonna get it in the oven at 425. We're gonna bake it for 12 minutes, and while it bakes, we're gonna mix up a beef mixture to go in here. All right? So, that's gonna bake for 12 minutes. Now, this is my beef, and I've already browned it, and it was very lean. It didn't have any grease in the bottom. You can see. So, I didn't even have to drain it. But now, we're gonna add some onion to it. Now, my recipe calls for half turkey, half beef, and you can do that, of course, if you're trying to go on the lighter side. We're gonna get the onions in here, and while I'm browning this, I'm gonna go ahead and add all my other ingredients, okay? What I'm going to do is put in a half cup of water, three quarter cup Heinz chili sauce. Going in. Now, you're gonna put in two tablespoons of taco seasoning. There's one and two. It's about a pack of taco seasoning. If you don't buy it like I do, and you buy it in a pack, we're gonna use a tablespoon of Worcestershire sauce, okay? This is roasted garlic powder. It's the Bodea brand that's typically in the Mexican aisle of your grocery store, and it's so much better to me than just regular garlic powder. Now, that doesn't have salt in it, so keep that in mind. And then, you're gonna use a half teaspoon of black pepper and a half teaspoon of salt. So, there's our salt, our black pepper. Okay, we got our onion, our water, our Heinz chili sauce, our taco seasoning, our Worcestershire, our garlic powder, our black pepper, salt. And now, all we have to do is add some cheddar cheese to it when we get it in our casserole. While we cook our crescent roe dough for 12 minutes, we're just stirring this up. We're gonna put this in the bottom of our dish. This is really good, something the whole family's gonna love. So, I'm just gonna grate a little bit of cheddar cheese. We're gonna put this in our casserole. They actually had the, I love this brand, it's Cracker Barrel, and they always have a good cheddar, and they had it, too, for $3 this week at Publix. So, I got some of it, and it's delicious. So, we just need enough for the bottom of our, to cover up our casserole. I think I tell you to use about a cup, but you could use a little more if you want to. All right, we're still waiting on our crust. So, I'm gonna go ahead and take another roll of crescent dough. So, this is quick. By the time your crust is done, you're gonna have everything ready to go on your casserole. So, we're gonna take another roll of this, and we're gonna cut it into lattice strips. So, just unroll it on a lightly floured surface, like so. And then, you're just gonna pinch the seams together good. I'm gonna put a little flour on my fingers. There's our dough ready. I'm gonna turn it over the other way and do the same thing. That way, I know it's good and together. My fingers are wanting to stick to this dough today. I'm just gonna use the same thing I had out We're gonna move this, and I'm gonna flour it a little bit. It's easier to get them straighter when you're using something like this than with a fork, but you can use a fork, the side of a fork. Or you can use a pizza cutter, but now the pizza cutter tends to get away with me a lot more and wanna go out of, you know, it don't wanna be straight. And this is just an extra step that you don't have to do. You can just lay the whole thing on the top, poke some holes in it. But while you're waiting on that thing to bake, it gives you something to do. Whoops, it's nice and brown. There you got it, nice and brown. So we're gonna get it right here. I think I cooked mine a little bit longer because I didn't have it preheated, but that's fine. It'll be delicious. The browner to me, the better it is. Makes it crunchier. And now we're gonna put our filling in it, our beef mixture into the bottom. Smells good. And this makes plenty, y'all, for a 13 by nine, if that's what you wanna put it in. Now, this is gonna go back in the oven at 425 so that the lettuce can get cooked. But really, everything's already done. And then when you serve it, you're gonna cut it up in squares. And it's delicious. Now you're gonna put your cheese on it. And like I said, if you want more cheese, then you put more cheese on there. It's totally up to you. And if you don't like cheddar and you wanna use Mexican blend, whatever you wanna use is fine. Now we're gonna take our strips and lay them across the top. Now, in order to really make this like a real lettuce, then you've gotta go up and over. And it's pretty hard to do. So I usually do. And it don't have to be perfect. I mean, you're making it for the family. You don't have to do the real pretty lettuce top if you don't want to. Like I said, you can just lay that on the top and cut some holes in it. But it's just so pretty when you get it out of the oven when you fix it like this. It's just cute. So while it's baking, you can clean up your mess. You got 20 minutes. We're gonna sit it right here and cut us out a piece. Looks good, don't it? All right, so we're going to cut into it. Get us a piece. And remember, you got that crust on the bottom, so you gotta go through it. Got stuff hanging on. Now y'all can eat this plain or you can eat it with a little salsa. So we're gonna put some salsa on it, some sour cream on it. All right, let's get us a bite, y'all. You about have to use a knife on this bottom crust because it's crunchy, okay? That's just gonna make it taste even better. And if you want to serve this up with some lettuce and stuff, you can do that too. So good. Because of the hind sauce, it's not real strong with the taco flavor, but it has a hint of taco flavor. So it's just really good and different and everybody's gonna love it with the crescent rolls, the sour cream, the salsa. I mean, it's a win-win. I know you're gonna make this soon and we thank y'all for watching. Collard Valley Cuts, where we cut like our mamas did. Bye, y'all, love y'all. And it is so good, y'all. This is one of our favorites and it is good enough to serve the company and everybody's gonna love it.