Tex-Mex Taco Bake

Preheat oven to 350 degrees F. Cook and drain the ground beef in a large skillet. While the beef is cooking, unroll the crescent dough and press onto the bottom of a greased 9x13-inch baking pan, extending dough up the sides of the pan about one inch. Sprinkle one cup of crushed tortilla chips over the dough and set aside. In a small bowl, combine the cornstarch and spices. Return ground beef to skillet. Add tomato sauce and spice mixture, stirring to mix well. Bring the mixture to a boil, then reduce the heat and allow to simmer for 5 minutes, stirring occasionally. Spoon beef mixture over crushed tortilla chips in baking dish. Spoon sour cream over meat and spread with a spoon. Sprinkle with cheese and remaining crushed tortilla chips. Bake for 25-30 minutes until heated through and cheese is melted. Notes: This makes a fairly spicy dish. If you are unsure how much heat you like, you may consider reducing the amount of cayenne pepper to about 1/4 to 1/2 teaspoon the first time you make this to get a better idea of the level of heat you like. I have substituted crushed tomatoes for the tomato sauce with success - if you happen to find you don't have a can of tomato sauce but you do have crushed tomatoes, feel free to use that instead. Using crushed tomatoes with jalapeno is great too, and adds another level of heat for those who really love hot, spicy foods! Leftovers from this recipe are great as well! The only issue with leftovers is that the tortilla chips soften - you may want to reserve some more chips to add to leftovers after re-heating. Even if you don't do this it still tastes great!