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1 lb. ground beef<\/span><\/span><\/p>\n 1 pkg. taco seasoning<\/span><\/span><\/p>\n 1\/2 c. water<\/span><\/span><\/p>\n 1\/2 c. salsa<\/span><\/span><\/p>\n 1 can refrigerated crescent rolls<\/span><\/span><\/p>\n 1 1\/2 c. crushed corn chips<\/span><\/span><\/p>\n 1 c. sour cream<\/span><\/span><\/p>\n 1 c. shredded cheddar cheese<\/span><\/span><\/p>\n lettuce<\/span><\/span><\/p>\n tomatoes<\/span><\/span><\/p>\n extra cheese<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Brown meat and drain.\u00c2\u00a0 <\/span>Add seasoning mix, water and salsa.\u00c2\u00a0 <\/span>Simmer for 5 minutes. Spread crescent roll dough in 10 inch pie plate or 8\u00c3\u201410 inch dish to form crust.\u00c2\u00a0 <\/span>Seal edges. Sprinkle 1 c. chips over crust. Layer meat mixture, sour cream and cheese on top of crust. Sprinkle with remaining corn chips. Bake at 375\u00c2\u00b0 for 20 minutes or until crust is golden brown. Serve with lettuce, tomatoes, and more cheese.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 1 lb. ground beef 1 pkg. taco seasoning 1\/2 c. water 1\/2 c. salsa 1 can refrigerated crescent rolls 1 1\/2 c. crushed corn chips 1 c. sour cream 1 c. shredded cheddar cheese lettuce tomatoes extra cheese \u00c2\u00a0 Brown meat and drain.\u00c2\u00a0 Add seasoning mix, water and salsa.\u00c2\u00a0 Simmer for 5 minutes. Spread crescent roll dough in 10 inch pie plate or 8\u00c3\u201410 inch dish to form crust.\u00c2\u00a0 Seal edges. Sprinkle 1 c. chips over crust. Layer meat mixture,…<\/p>\n