My husband loves taco salad. Like he could eat it every night. Seriously. I, on the other hand, am not the biggest fan and usually try to get out of serving it. The other day I opened up an email from my good friend Betty (Crocker, that is) to find a recipe with a new little twist on taco salad. Now I know foodies and most people on the cooking message boards that I sometimes go on look down on recipes from Kraft, Betty Crocker and the like. Those companies send me emails with some of the most creative recipes using everyday ingredients that I actually have on hand. I enjoy Cooking Light and Williams Sonoma recipes too but, I'll just be honest, 5 times out of 10 their recipes feature ingredients that I either have never heard of or can't afford. So - without further ado - I give you the really easy, yummy taco bake (which I altered ever so slightly) I made for Cinco de Mayo.....

Cinco De Mayo Taco Bake

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground turkey
3 tablespoons taco sauce
creole salt

paprika

crushed red pepper

diced jalepenos
1 cup shredded Cheddar cheese

Shredded lettuce
sour cream
*As usual, I never measure seasonings...

1.Heat oven to 400°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 skillet, cook turkey over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco sauce and seasonings (add a little bit of water if you need to); simmer 5 minutes. Spoon meat mixture in crust-lined pan; top with cheese and jalepenos.
3. Bake 13-17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and sour cream.

You can see the original recipe here.