Beef Enchilada Crescents
Blogger Holly Lofthouse of LifeintheLofthouse shares beefy, cheesy crescent enchiladas the family will love.
prep time25 min
total time55 min
ingredients7
servings4
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
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
3 Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
4 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.
5 Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
6 Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.
Recipe source:
http://www.pillsbury.com/home/everyday-eats/dinner-tonight/tacos-mexican/super-quick-beef-enchilada-crescents
Blogger Holly Lofthouse of LifeintheLofthouse shares beefy, cheesy crescent enchiladas the family will love.
prep time25 min
total time55 min
ingredients7
servings4
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
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
3 Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
4 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.
5 Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
6 Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.
Recipe source:
http://www.pillsbury.com/home/everyday-eats/dinner-tonight/tacos-mexican/super-quick-beef-enchilada-crescents