1 onion, finely chopped
2lbs ground beef
1 (1.25 oz.) pkg. taco seasoning mix
1 cup enchilada sauce
2 cups cheddar and monterery jack cheese blend, shredded
4 (8 oz.) cans refridgerated crescent roll dough
1 lg. egg, lightly beaten
Garnish:shredded cheddar cheese, optional
Garnish: cilantro, optional
Preheat oven to 375. Lightly grease a 17"x12" rimmed baking sheet. In a large skillet, combine onion and ground beef. Cook over medium-high heat until beef is browned and crumbled. Drain well. Stir in taco seasoning mix and enchilada sauce. Bring misture to a boil, reduce heat and simmer for 5 minutes. Stir in cheese blend. Remove from heat; set aside to cool slightly. Unroll 2 cans crescent rolls. Press into bottom of prepared pan -- pressing edges together to seal. Bake 8 minutes. 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 - 25 minutes or lightly browned. Let cool 5 minutes. Cut into squares and serve with sour cream, shredded cheese, and cilantro garnish, if desired.
This recipe yeilds 8 - 10 servings.
My family loves this recipe, even my picky eater enjoys this dish. Very quick and easy to make, affordable, and filling!