Nacho Beef Bake

from Taste of Home's "Healthy Cooking" magazine

Nacho Beef Bake: Serves 12 ( 8 points +)

• 1-1/2 lbs. extra lean ground beef ( at least 93% lean)
• 1 can ( 15 oz) black beans drained and rinsed
• 1/2 c. water
• 1 package taco seasoning
• 2 tubes reduced fat Pillsbury crescent roll dough
• 1 c. reduced fat shredded cheddar
• 2 c. crushed baked nacho cheese tortilla chips (Doritos)
• 3 c. shredded lettuce
• 3 tomatoes, seeded and diced
• ¾ c. fat-free sour cream

In a large nonstick skillet, cook beef. Drain. Return to pan and add water, taco seasoning and beans. Cook and stir for 4-5 minutes.
Roll out crescent roll dough and press into the bottom and up sides of a 13 x 9 pan. Spread beef mixture over crust.  Sprinkle with cheese and then chips. Bake at 375 for 18-25 minutes or until cheese is melted and crust is golden. Top with lettuce and tomatoes. Top each serving with 1 T. sour cream, if desired. Serve immediately.