Prep 10 mins
Cook 23 mins
These are fast, cheap and easy. My family inhaled these. This is based on a recipe I saw prepared on Calling all Cooks years ago, with qute a few of my own changes. I use Habanero Lime Hot Salsa in this, but any level of heat that you desire is fine. I have used Emeril's Southwest seasoning, and also Tastefully Simple's Fiesta seasoning in these before, both turned out well. Seasonings measurements are really to taste, I had to give measurements for the computer, but feel free to adjust to your saltiness and spiciness preferences.
- 1 1⁄4 lbs lean ground beef
- 2 -3 garlic cloves, minced
- 1 -2 teaspoon salt, to taste (original called for 2 tsp, but I use less)
- 1⁄2 teaspoon southwest spicy seasoning (I like a spicy version)
- 2 (8 ounce) cans crescent roll dough, tubes
- 2 (4 ounce) cans whole green chilies, cut so there are 6 large strips total (save rest for another use)
- 1 cup cheddar cheese, shredded (to taste)
- 1⁄2 medium onion, chopped
- 1 cup salsa, to taste
- 4 tablespoons light sour cream or 4 tablespoons sour cream
- 1⁄4 cup scallion, sliced
- 1⁄4 cup black olives, sliced (optional)
- 2 tablespoons fresh cilantro, minced, garnish (optional)
- Preheat oven to 375 degrees.
- Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
- Unroll first package of crescent rolls, pressing together seams.
- Separate into 6 individual squares (do not separate into triangles) and place onto a lightly greased baking sheet, leaving about an inch between each square.
- Lay one chile on each of the crescent roll squares, cut sides up.
- Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
- Open the second pack of crescent rolls and make another 6 sqaures as before, then place a square piece over each of the wraps, no need to seal edges.
- Top each wrap with another sprinkling of cheese.
- Bake for 13 minutes or until the top has melted and is just slightly golden brown (check early a different brands of crescent rolls may cook a bit faster or slower). Garnish with sour cream, scallions, cilantro, olives, more raw onions, and more salsa as desired.
Good mexi melts. Mine ended up being 4 large rectangles instead of 6 squares. Turned out good. I also used chopped chilies and mixed that with the meat and cheese and salsa before filling. It was easier that way.