Mexican TaCo Bake

 What's for supper tonight?

 Easy...Cheesy...Meaty...Yummy...

Set the table for your family and serve this

delicious dish with buttered corn and savory rice!

Mexican TaCo Bake
Preheat oven to 375:
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1lb. Chopped Meeet
3 T Homemade Taco Seasoning
1 c Cheddar Cheese, shredded
1 can Chili Beans (optional)
2 T Water

Brown chopped meat - drain any grease - add water, beans and seasoning until blended well.  Add shredded cheese and mix.


HOMEMADE TACO SEASONING MIX

1 T Chili Powder
2 t Onion Powder
1 t Cumin
1 t Garlic Powder   
1 t Oregano
1 t Sugar
1/2 t Salt
Mix all ingredients together in a small bowl. Makes 3 T of seasoning mix. 
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Unroll 2 8oz. pkgs. of crescent rolls and separate. Arrange triangles in a circle on a baking sheet with wide ends overlapping in center and points toward the outside.
There should be about a 5 inch diameter in the center.
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Scoop meat mixture evenly onto widest ends of dough at center of ring.
Bring points in and over and tuck underneath the wide end.
Bake 20 to 25 minutes or until golden brown.
You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream,  and olives.

How about a slice of Honey Bun Cake for dessert?

Find the recipe ----> HERE

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