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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Our Test Kitchen wiped out almost 100 calories and half the fat from Carla's original recipe, while salvaging its signature nacho chip topping and hearty beefy filling and incorporating a generous amount of veggies. You'll love it! Carla Weeks - Independence, IA Ingredients:
1-1/2 pounds ground beef |
1 can (15 ounces) black beans, rinsed and drained |
1/2 cup water |
1 envelope reduced-sodium taco seasoning |
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls |
1 cup (8 ounces) reduced-fat sour cream |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
4 ounces baked nacho-flavored tortilla chips (about 2 cups), crushed |
3 cups shredded lettuce |
3 medium tomatoes, chopped |
Directions:
1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside.
2. Unroll crescent dough and press onto the bottom and up the sides of a 13-in. x 9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
3. Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately. Yield: 12 servings.
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