Easy Crescent Taco Bake

1. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2. 1 lb lean (at least 80%) ground beef
3. 3/4 cup Old El Paso® Thick 'n Chunky salsa
4. 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
5. 1 cup shredded Cheddar cheese (4 oz)
6. Shredded lettuce, as desired
7. Diced tomato, as desired

Instructions

1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.