Wednesday, September 3, 2008

Beefy Nacho Crescent Bake

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

Salsa (optional)

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

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

1 comment:

Busymama Kellie said...

This sounds really good! I love anything with crescent rolls.