Beefy Nacho Crescent Bake
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
- Preheat oven to 375°F. Spray 13X9-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 prepared dish.
- 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.
- 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.
Nutritional Information
| 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 |
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