Crescent Roll Taco Dinner

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avocado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.

Follow cook time on the pack of crescent rolls.

Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle. 

Taco Noodle Bake

2 lb. lean ground beef

1 medium white or yellow onion, chopped 

1 c. water 

1 ½ (1.25 oz.) packets reduced-sodium dry taco seasoning mix 

1 (15 oz.) can corn, drained 

1 (15 oz.) can diced tomatoes with green chiles 

8 oz. reduced-fat cream cheese 

1 c. chunky salsa 

16 oz. dry medium shell pasta 

3/4 c. 2% cheddar cheese, shredded, divided 

Cook noodles according to package directions; set aside. 

Preheat oven to 350 F. 

Grease a large casserole dish; set aside. 

In a large skillet, cook ground beef and onion until meat is brown; drain fat. 

Stir water and taco seasoning into ground beef mixture, then cover. 

Bring to boil; reduce heat. Simmer for one minute; stir. 

Add corn, tomatoes, salsa, and cream cheese. 

Cook over medium heat, stirring frequently until cream cheese melts and mixture is heated through. 

Add noodles and 2 cups shredded cheddar cheese; stir to combine. 

Pour noodle mixture into prepared casserole dish. 

Sprinkle with remaining 1-2 cups cheese. 

Bake for 10-15 minutes, or until hot and bubbly.