Beefy Nacho Crescent Bake

Kathie Carr


I got this recipe from a friend. She uses refrigerated crescent rolls in several of her favorite recipes. I loved this one, especially.


★★★★★ 1 vote

15 Min
25 Min


  • 1 lb
    lean ground beef
  • 1/2 c
    chopped onion
  • 1/4 tsp
    each salt and pepper
  • 1 Tbsp
    chili powder (or to taste)
  • 1 tsp
    ground cumin
  • 1 tsp
  • 1 can(s)
    (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1 c
  • 1 pkg
    (8 ounces) refrigerated crescent roll dough
  • 1/4 c
    (1 ounce) shredded cheddar cheese
  • ·
    chopped fresh cilantro
  • ·
    salsa, (optional)

How to Make Beefy Nacho Crescent Bake


  1. Preheat oven to 375 degrees. Spray 13 by 9-inch baking dish with nonstick cooking spray.

    Season beef and onion with salt and pepper. Brown beef and onion in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat.

    Stir together soup and milk in medium bowl; pour evenly into bottom of prepared dish.
  2. Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle out to 8 by 4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares.

    Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in prepared dish.
  3. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired.

    Serving consists of 2 filled squares. Serves 4 people.

Printable Recipe Card

About Beefy Nacho Crescent Bake

Course/Dish: Beef
Regional Style: Mexican

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