- 1 8-ounce tube refrigerated crescent rolls
- 1 Pound lean ground beef
- 1 Ounce taco seasoning mix
- 3/4 Cups water
- 2 Cups taco chips, crushed, divided
- 2 Cups sour cream
- 1 Cup shredded sharp Cheddar cheese, preferably Borden Cheese Sharp Cheddar Shreds
Preheat oven to 350 degrees F.
Spray a 9-by-9-inch baking dish with non-stick cooking spray.
Unroll the crescents and use them to line the inside of the baking dish, pinching all the edges together and overlapping to form a solid layer of rolls. Set aside.
In a large non-stick skillet over medium-high heat, cook ground beef until browned. Drain the fat.
Add taco seasoning and water to ground beef. Cook until most of the moisture has evaporated.
Sprinkle 1 cup of taco chips on top of the crescent rolls. Top with meat mixture, followed by sour cream and cheese.
Bake for 20 minutes or until crescents have browned and sauce has begun to bubble at the edges.
Top with remaining taco chips, and bake 5 minutes more.