Ingredients
1-1/2 pounds lean ground beef (90% lean)1 can (15 ounces) black beans, rinsed and drained1/2 cup water1 envelope reduced-sodium taco seasoning2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls1 cup reduced-fat sour cream1 cup shredded reduced-fat cheddar cheese4 ounces baked nacho-flavored tortilla chips (about 2 cups), crushed3 cups shredded lettuce3 medium tomatoes, chopped
Preparation
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.
Unroll crescent dough and press onto the bottom and up the sides of a 13x9-in. 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.
Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.
