Yummy....

Beefy nacho Crescent Bake

1 lb lean ground beef
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
1 cup milk
1 package (8 count) refrigerated crescent roll dough
1/4 cup (1 ounce) shredded Cheddar cheese

optional: Chopped fresh cilantro, salsa

1. Preheat oven to 375F. Cook beef and onion in large skillet over medium-high heat, stirring to break up meat; drain. Stir in salt, black pepper, chili powder, cumin, and oregano (the next 5 ingredients). Combine soup and milk in 13x9 inch baking dish lightly coated with nonstick cooking spray.

2. Separate crescent dough into 4 rectangles; roll out to 8x4 inches. Cut to from 8 (4in) squares.

3. Spoon about 1/4 cup beef mixture into center of each square. Pull corners of dough over filling; pinch firmly to seal. Place in prepared dish. Bake 20-25 mins or until golden brown. Sprinkle cheese over squares; melt in oven. Serve with cilantro and salsa, if desired.
Makes about 4 servings.

****edit**** The soup goes into the bottom of the pan that you are baking it in. Some get absorbed and the rest thickens up some.


This has been my favorite so far. I dont think I put enough beef mixture in them though because I had alot left over. I sprinkled it on top before I put it in the oven. This is supper good and I will try to get the picture up here in the next day or so.