Crusty Crescent Taco Squares

1 pound ground beef

1/2 cup chopped onion

1 1/3 oz. envelope taco seasoning mix

16 ounces refried beans

8 ounce can tomato sauce

2 (8 oz.)cans Pillsbury Refrigerated Crescent Rolls

1 tablespoon oil

1/3 cup cornmeal

1 cup shredded cheddar cheese -- (4 ounces)

1 cup shredded monterey jack cheese -- (4 ounces)

2 cups shredded lettuce

1 cup chopped tomatoes

taco sauce

Heat oven to 375 F. Brown meat and onions; drain. Stir in taco seasoning mix, beans and tomato sauce. Simmer 5 minutes. Unroll dough into 4 long rectangles. Place in ungreased 15x10 inch jelly roll pan; press over bottom and 1 inch up sides to form crust. Brush dough with oil; sprinkle with cornmeal. Spoon hot meat mixture over crust. Bake at 375 F. for 25-30 minutes or until crust is golden brown. Sprinkle with cheese. Return to oven until cheese is melted, about 1-2 minutes. Cut into squares. Top with lettuce, tomatoes and taco sauce, as desired. Makes 8 servings. Per serving; 560 calories, 25 g protein, 41 g carbohydrate, 32 g fat, 1460 mg. sodium, 490 mg potassium Pillsbury Easy & Elegant Recipes, Pillsbury Classics #10, p. 59 MC formatting by bobbi744@acd.net ICQ#2099532 Bobbie's Notes: Fat grams and calories could be cut by using no-fat refried beens and extra lean ground beef.