Here is a new twist to serving tacos. It is easy to fix without a lot of prep work and can be done when there is little time remaining in the day. Come in from the pool and in a half hour dinner will be ready. Having ready supplies on hand helps speed things along. This is a truly amazing dish I sure you will enjoy.

Menu tonight: Hearty Taco Bake

Hearty Tacos 2 cans of crescent rolls 1 bag of rice (I used Success boil in bag) ½ lb lean ground beef ½ cup chopped onion ½ cup chopped green pepper 2 cloves garlic, minced 1 cup water 1 envelope taco seasoning 2 eggs, slightly beaten 1 cup shredded cheddar cheese 1 tablespoon dried cilantro 2 cups shredded lettuce 2 medium tomatoes, chopped 1 small cucumber, chopped 1 small can black olives, sliced ¾ cup salsa ½ cup fat-free sour cream

Following the directions on the box, cook the rice and set aside .Grease the sides and bottom of a 13 x 9 x 2 pan with nonstick cooking spray. Open the crescent rolls and layer them on the bottom of the pan, using two triangles to make a square. Bake at 400 degrees for 10 minutes or until golden brown – being careful not to scorch the bottom of the rolls – remove and let rest for 3 minutes.

In a large skillet cook the beef, onion, green pepper and garlic, until the beef is no longer pink. Drain if necessary. Add water taco seasoning and rice. Bring to a boil, turn down heat and simmer until thickened about 2 minutes. Remove from heat, stir in eggs and cilantro. Spread over crust. Sprinkle with the cheddar cheese and place back in the oven just until the cheese is melted.

To serve: cut into squares, top with lettuce, tomato, cucumber, and black olives. Serve with sour cream and salsa.

Shopping List: · crescent rolls · Success boil in bag rice · lean ground beef · onion · green pepper · garlic · taco seasoning · eggs · shredded cheddar cheese · dried cilantro · lettuce · tomatoes · cucumber · black olives · salsa · fat-free sour cream