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Taco Squares recipe

6 Points - Serves 6 (2 squares each)

1 (8 ounce) can Pillsbury Refrigerated Crescent Rolls
8 ounces ground 90% lean beef or turkey
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 3/4 cups Hunts Tomato Sauce (15 ounce can)
6 ounces red kidney beans, drained and slightly mashed (8 ounce can)
1 tablespoon taco seasoning
3/4 cup shredded Kraft Reduced Fat Taco or Cheddar Cheese

Heat oven to 375 degrees F.

In a large skillet sprayed with olive-flavored cooking spray, sauté meat, green pepper and onion until meat is browned and vegetables are tender, about 10 minutes. Add tomato sauce, kidney beans and Taco seasoning. Lower heat and simmer until heated through.

Meanwhile, pat crescent rolls in a 9 x 13-inch cookie sheet sprayed with olive-flavored cooking spray, being sure to seal perforations. Bake 6 to 8 minutes or until lightly browned. Spread hot meat mixture over lightly browned crust. Continue baking an additional 10 minutes. Sprinkle Cheddar cheese over top and bake an additional 5 minutes or until cheese melts. Let set 2 or 3 minutes before serving. Cut into 12 pieces.