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Beefy Nacho Crescent Bake
Yield: Makes 4 servings
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
1
can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1
cup milk
1
package (8 ounces) refrigerated crescent roll dough
1/4
cup (1 ounce) shredded Cheddar cheese
Chopped fresh cilantro
Salsa (optional)
Preparation:
1.
Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2.
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 prepared dish.
3.
Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8X4 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.
Nutritional Information:
| Serving Size: | |
| Sodium | 126 mg |
| Protein | 31 g |
| Fiber | 3 g |
| Carbohydrate | 35 g |
| Cholesterol | 93 mg |
| Total Fat | 35 g |
| Calories | 564 |
Dietary Exchange:
| Fat | 5-1/2 |
| Meat | 3 |
| Starch | 2 |
This recipe appears in:
Mexican
