Nacho Beef Bake



1½ pounds lean ground beef
1 can (15 ounce) black beans, rinsed and drained
½ cup water
1 envelope reduced-sodium taco seasoning
2 (8 ounce) tubes refrigerated reduced-fat crescent rolls
1 cup (8 ounce) reduced-fat sour cream
1 cup (4 ounce) shredded reduced-fat cheddar cheese
4 ounce baked nacho tortilla chips (about 2 cups), crushed
3 cups shredded lettuce
3 medium tomatoes, chopped


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 13x9-inch 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.

Serves 12

Per serving
Calories 357
Fat 15g
Saturated 6g
Cholesterol 41mg
Sodium 728mg
Carb 34g
Fiber 3g
Protein 20g




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