BEEF ENCHILADA CRESCENTS

Beef Enchilada Crescents image

Blogger Holly Lofthouse of LifeintheLofthouse shares beefy, cheesy crescent enchiladas the family will love.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1/2 lb lean (at least 80%) ground beef
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (10 oz) Old El Paso™ red enchilada sauce
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 cups shredded Colby-Monterey jack cheese blend (8 oz)
1/2 cup diced tomato
1/2 cup diced avocado

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
Separate dough into 8 triangles. Place 2 tablespoons beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.
Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
Separate dough into 8 triangles. Place 2 tablespoons beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.
Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.