Nacho Beef Bake – needlery!



	Nacho Beef Bake 1.5 pounds lean ground beef or turkey 1 15 oz. can black beans, drained and rinsed One-half cup water 1 envelope reduced-sodium taco seasoning 2 eight ounce tubes of refrigerated reduced-fat crescent rolls 1 cup reduced-fat sour cream 1 cup shredded cheddar cheese 4 oz. baked nacho tortilla chips (about 2 cups crushed) 3 cups shredded lettuce 3 medium tomatoes, chopped In a large skillet, cook beef over medium heat until it is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated thoroughly; set aside. Unroll the crescent dough and press into the bottom and up the sides of a 13 x 9 inch baking dish coated with cooking spray; seal the seams and perforations. Spoon the beef mixture over the dough. Spread sour cream over beef mixture; sprinkle with cheese and chips. Bake uncovered at 375 degrees for 20 minutes or until cheese is melted. Top with lettuce and tomatoes and more sour cream if desired. Serve immediately.