Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Taco | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds ground beef
- 1 small onion, chopped
- 1 tube refrigerated crescent roll dough
- 2 cups crushed corn chips
- 1 package taco seasoning mix
- 1/2 cup water
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- lettuce
- tomato
- salsa (optional)
Directions
Preheat oven to 350 degrees. Brown ground beef with chopped onion.
While beef is browning, press raw crescent dough into bottom of deep pie dish.
Spread 1 cup of the crushed corn chips on top of the dough.
When beef is browned, stir in taco seasoning mix and water and simmer for 5 minutes.
Layer beef mixture on top of the crushed corn chips. Next, spread on the sour cream, followed by a layer of cheddar cheese.
Top off with the remaining crushed corn chips.
Bake for 25 to 30 minutes, or until dough turns golden.
Serve with shredded lettuce and tomatoes on top. Add salsa if desired.