Beefy Nacho Crescent Bake
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
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.Yields: 4 servings
|Total Fat||35 g|