Beef Crescent Loaf
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- 1 to 2 lbs
- ground meat
- 1 can(s)
- refrigerated crescent rolls
- 1 can(s)
- condensed cheddar cheese soup
- 1 pkg
- shredded cheddar cheese
- chopped onions, celery, bell pepper to taste
- salt and pepper with a dash of garlic to taste
Open the can of crescent
rolls and taking the two halves of the roll open them up on a large UNGREASED cookie sheet side by side. Take a rolling pin and roll them out forming a rectangle, making sure to press the seams together. I have found the better brand of crescent rolls work better. Set this aside.
Next brown the ground meat in a medium to large frying pan with the onions, celery and bell pepper. I am from Louisiana and these three seasonings are staples in my kitchen and they are best if fresh. If you can't get them onion powder and celery flakes will work too. But don't add them until later. When the meat is brown, drain the grease and put the mixture back in the frying pan. Add the the cheddar cheese soup and stir into meat mixture. DO NOT ADD WATER. Put the heat on medium low. When the soup starts to melt and liquify turn the heat down and let the mixture simmer for about 5 mins. Add your salt, pepper, garlic powder and other seasonings at this time and cover the frying pan. After 5 min cut the heat off. The meat mixture will scorch and burn if left too long on the heat.