Baked Taco Salad

I picked up this idea from allrecipes.com and edited it for my family. This is NOT low fat but could be adjusted for lower fat.  Everyone says "it's a keeper" so here it is!

Baked Taco Salad

Serves 4

Ingredients:

1 pkg crescent rolls
1 lbs ground beef (or chicken)

1 pkg taco seasoning mix

1 can or 12oz refried beans

16 oz sour cream

1 1/2 cup Mexican cheese (shredded)

2 cups crushed tortilla chips
2 cups lettuce

1/2 cup diced tomatoes

1/2 cup salsa (spiced to your liking)

1/2 cup sliced black olives

Banana peppers

Jalapeño peppers

Directions:

Preheat the oven to 350.  Line the bottom of a rectangular baking dish with the crescent roll dough.  Bake the dough according to the directions on the package.  Brown the ground beef in a pan, drain, rinse and add the beans and seasoning pack (with water, if required).  In a separate bowl, mix 1 cup of the cheese with the sour cream.  When rolls are golden brown, remove from oven and top with meat/bean mixture, then cheese sour cream mixture and finish with crushed taco shells.  Bake for 10 minutes or until the cheese is melted.  Remove from oven and top with lettuce, tomatoes, salsa, the 1/2 cup of cheese, olives, and peppers if you like. Then Enjoy!!!