Equipment Needed
- 10-inch oven-safe skillet (I use cast iron) or a 9×9 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Cheese grater (if shredding block cheese)
- Oven mitts
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C). Then, I grab my favorite cast iron skillet and place it over medium-high heat. I add the lean ground beef and diced onion, breaking the meat up with my wooden spoon. I cook it until the beef is thoroughly browned and the onions are soft and translucent, which usually takes about 7-8 minutes. This is the most important step for flavor—you want those little browned bits on the bottom of the pan. Once cooked, I carefully drain off any excess grease. I learned that skipping this draining step leads to a greasy final dish, so don’t be tempted to leave it!
Now, for the flavor magic. I reduce the heat to low and stir in the taco seasoning, the salsa, and 1/4 cup of the shredded cheddar cheese. I let this simmer for just 2-3 minutes. The mixture will thicken slightly and become incredibly aromatic. I take the skillet off the heat and smooth the filling into an even layer. Then, I unroll the crescent dough. If your can has perforated triangles, simply press the seams together to form one solid sheet. I gently lay this sheet over the warm filling, tucking and pressing the edges down the inside of the skillet. The warmth helps the dough relax into place.
I pop the whole skillet right into the preheated oven. The bake time is crucial. I set my timer for 11 minutes. At that mark, I pull the skillet out (using my trusty oven mitts!) and quickly but evenly sprinkle the remaining 3/4 cup of cheese over the top of the crescent dough. This method prevents the cheese from burning. I return it to the oven for another 4-7 minutes. You’re looking for the dough to be a deep, golden brown and the cheese to be fully melted and bubbly. In my oven, 15 minutes total is the sweet spot.
The hardest part is the waiting game after it comes out. I place the hot skillet on a trivet and let the bake rest for a full 5-7 minutes. I made the mistake of cutting in too early once, and the delicious filling just oozed everywhere, creating a mess. This rest time allows the layers to set, ensuring you get clean, beautiful wedges. I use these minutes to chop up some fresh lettuce and tomato for topping.(See the next page below to continue…)