Prep: 10 min | Total: 30 min | Serves: 8
Difficulty: Easy

Ingredients

• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
• 1/4 cup basil pesto
• 1/2 cup cubed cooked turkey
• 1 1/4 cups shredded Italian cheese blend (5 oz)
• 2 medium plum (Roma) tomatoes, thinly sliced

Directions

1. Unroll dough and place in greased 12x8-inch (2-quart) glass baking dish; press over bottom and 1/2 inch up sides of pan to form crust (if using crescent rolls, press perforations to seal).
2. Spread pesto evenly over crust. Top with turkey, 1 cup of the cheese, the tomato slices and remaining 1/4 cup cheese.
3. Bake at 375°F 12 to 15 minutes.

Prep: 25 min | Total: 35 min | Serves: 10
Difficulty: Easy

Ingredients

• 1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
• 1 lb ground beef
• 1 medium chopped onion (1/2 cup)
• 1 package (1 oz) Old El Paso™ original taco seasoning mix
• 1/3 cup water
• 1 can (16 oz) Old El Paso™ refried beans
• 1 1/4 cups shredded Cheddar cheese (5 oz)

Directions

1. Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
2. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat.
3. To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup beef mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

^{Disclaimer: The Kroger Co., and its subsidiaries and affiliates, is not affiliated with or responsible for the Promotion.}