Beef Nacho Crescent Bake

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
  • Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
  • In a bowl whisk together the cheese soup and milk; set aside.
  • Separate the 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 (use a pizza cutter for this!).
  • Spoon about 1/4 cup beef mixture into center of each square.
  • Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
  • Place the squares into the prepared baking dish.
  • Drizzle the soup/milk mixture around the squares in the baking dish.
  • Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
  • Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.
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