You are here

Beefy Nachos Crescent Bake

Country.Chef's picture
Ingredients
  Lean ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  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)
Directions

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.
Drain fat.
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.

Recipe Summary

Course: 
Snack
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.1625
Average: 4.2 (20 votes)