Beefy Nacho Crescent Bake
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 cup milk
1 can (8 ounces) refrigerated crescent roll dough
1/4 cup (1 ounce) shredded Cheddar cheese
Chopped fresh cilantro (optional)
Salsa (optional)
Recipe
1. Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick
cooking spray.
2. Season beef and onion with salt and pepper. Cook and stir beef and
onion in large skillet over medium-high heat until beef is no longer
pink, stirring to separate 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 prepared dish.
3. Separate crescent dough into 4 rectangles; press perforations
together firmly. Roll each rectangle to 8×4 inches. Cut each rectangle
in half crosswise to form 8 (4-inch) squares.
4. 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.
5. 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.
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