Beefy Nachos Crescent Bake
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Condensed nacho cheese soup||11 Ounce, undiluted (1 Can)|
|Milk||1 Cup (16 tbs)|
|Crescent roll dough||8 Ounce (1 Can, Refrigerated Type)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
PREHEAT oven to 375°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
PLACE beef and onion in large skillet; sprinkle with salt and pepper.
Brown beef over medium-high heat until no longer pink, stirring to separate beef.
Stir in chili powder, cumin and oregano.
Cook and stir 2 minutes; remove from heat.
COMBINE soup and milk in medium bowl, stirring until smooth.
Pour soup mixture into prepared dish, spreading evenly.
SEPARATE crescent dough into 4 rectangles; press perforations together firmly.
Roll out each rectangle to 8x4 inches.
Cut each rectangle in half crosswise to form 8 (4-inch) squares.
SPOON about 1/4 cup beef mixture in 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 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 over each serving; sprinkle with cilantro, if desired.
Serve with salsa, if desired.