BEEFY NACHO CRESCENT BAKE

Beefy Nacho Crescent Bake image

Provided by Kathie Carr

Categories Beef

Time 40m

Number Of Ingredients 12

1 lb lean ground beef
1/2 c chopped onion
1/4 tsp each salt and pepper
1 Tbsp chili powder (or to taste)
1 tsp ground cumin
1 tsp oregano
1 can(s) (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 c milk
1 pkg (8 ounces) refrigerated crescent roll dough
1/4 c (1 ounce) shredded cheddar cheese
chopped fresh cilantro
salsa, (optional)

Steps:

1. Preheat oven to 375 degrees. Spray 13 by 9-inch baking dish with nonstick cooking spray. Season beef and onion with salt and pepper. Brown beef and onion in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Stir together soup and milk in medium bowl; pour evenly into bottom of prepared dish.
2. Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle out to 8 by 4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares. 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 prepared dish.
3. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired. Serving consists of 2 filled squares. Serves 4 people.