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Taco El Yummo Casserole-O
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Taco El Yummo Casserole-O

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 oz ground turkey
1/2 cup chopped onion
1 pinch red pepper flakes (optional)
1 3/4 cups chunky tomato sauce (15 oz. can)
6 oz red kidney beans, drained and slightly mashed (8 oz. can)
1 Tbsp taco seasoning
1 can reduced fat crescent rolls
3/4 cups shredded reduced fat cheese
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Let's Make It
1
Preheat oven to 375°F. In a sprayed skillet, saute meat and onion until meat is browned and onions soft. Then add red pepper flakes. Add tomato sauce, kidney beans and taco seasoning. Lower heat and simmer until heated through.
2
In a sprayed 9x13 cookie sheet press crescent rolls -- be sure to close all perforations. Bake 6 to 8 min or until lightly browned.
3
Spread hot meat mixture over browned crust and continue baking an additional 10 min. Sprinkle cheese over top and bake 5 min or until cheese melts. Let set 2 to 3 min before serving. Cut into 6 pieces.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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