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.
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