Beefy Nacho Crescent Bake
By
Kathie Carr
@kathiecc
1
I got this recipe from a friend. She uses refrigerated crescent rolls in several of her favorite recipes. I loved this one, especially.
Ingredients
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1 lblean ground beef
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1/2 cchopped onion
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1/4 tspeach salt and pepper
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1 Tbspchili powder (or to taste)
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1 tspground cumin
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1 tsporegano
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1 can(s)(10-3/4 ounces) condensed nacho cheese soup, undiluted
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1 cmilk
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1 pkg(8 ounces) refrigerated crescent roll dough
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1/4 c(1 ounce) shredded cheddar cheese
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·chopped fresh cilantro
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·salsa, (optional)
How to Make Beefy Nacho Crescent Bake
- 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. - 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. - 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.
