Crescent Roll "Pocket Tacos"

This was such an easy dinner -- perfect for a Monday night!!

Everyone loved it and it was cool because you could kind of add anything you wanted to the top of your rolled up taco! We have changed the recipe around a few times so pick and choose how you would like to prepare your easy taco meal.

INGREDIENTS:

*  2 cans Pillsbury refigerated crescent dinner rolls (the original kind)
*  1 lb of lean ground beef (I used the 90/10% but you can use what you have)
*  3/4 cup Old El Paso Thick and Chunky Salsa (I used Chi Chi's salsa because it was on sale and I had a coupon)
*  2 tablespoons of Old El Paso taco seasoning mix (I used the kroger brand MILD)
*  1 cup shredded Cheddar Cheese (I didn't really meausre this at all)

DIRECTIONS:
*  Heat oven to 375°F
*  Unroll the dough into rectangles on a baking sheet (I put aluminum foil on baking sheet for eash clean up - just be careful that the foil doesn't stick!)
*  In skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning; simmer for 5 minutes. Spoon mixture on half of the crescnet roll rectangle.  Sprinkle desired amount of cheese on top of meat mixture. Fold the rectangle over to make a kind of taco pocket!
*  Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Serve with your favorite taco toppings.

***The second time I made these I added black beans and corn to the meat mixture. Personally, I would keep the black beans and then maybe serve the corn on the side.
Another time we made them we had corn on the side and "Ranch Style Beans" (located in the bean section at your grocery store).

Original recipe is for EASY CRESCENT TACO BAKE (I accidently didn't read the directions and just made it my own recipe)
http://www.pillsbury.com/recipes/easy-crescent-taco-bake/9c2bd5f7-63f7-4a6c-afa3-56baeedbc35a?p=1