BEEF AND VEGETABLE SKILLET BAKE

Beef and Vegetable Skillet Bake image

Give chicken the night off with Beef and Vegetable Skillet Bake. Crescent roll dough gives this beef and vegetable skillet an easy and impressive crust.

Provided by My Food and Family

Categories Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

1 lb. extra-lean ground beef
1/2 lb. sliced fresh mushrooms
1 onion, chopped
2 cups frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls

Steps:

Heat oven to 375ºF.
Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
Unroll crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
Bake 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.

Nutrition Facts : Calories 410, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 970 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 14 g, Protein 29 g