Saturday, March 14, 2009

Beefy Nacho Crescent Bake

1 lb. ground beef
1/2 cup chopped onion
1/4 tsp salt
1/8 tsp black pepper
1 tbls chili powder
1 tsp ground cumin
1 tsp dried oregano leaves
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 cup milk
1 can (8 ounces) refrigerated crescent roll dough
1/4 cup shredded Cheddar cheese
Chopped fresh cilantro (optional)
Salsa (optional)

*Bake 375 degrees
*Spray 13x9 baking dish with nonstick cooking spray.
Cook beef and onion in skillet; season with salt and pepper. 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 13x9 dish, spreading evenly.

Separate crescent dough into 4 rectangles; press perforations together firmly. Sprinkle with flour to keep from sticking, if necessary.)

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 dish.

Bake, uncovered, 20 - 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve salsa, if desired. Makes 4 servings.

Recipe is from the book "Mealtime Express: 3 Cookbooks in 1"

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