Beef Enchilada Crescents Recipe

Name: Beef Enchilada Crescents
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1/2 lb (250 g) lean ground beef; 1 can (127 mL) Old El Paso™ chopped green chilies; 1 ¼ cup red or green enchilada sauce; 1 can (8 count) Pillsbury™ refrigerated crescents; 2 cups shredded Colby-Monterey jack cheese blend; 1/2 cup diced tomato; 1/2 cup diced avocado

Ingredients

1/2 lb (250 g) lean ground beef
1 can (127 mL) Old El Paso™ chopped green chilies
1 ¼ cup red or green enchilada sauce
1 can (8 count) Pillsbury™ refrigerated crescents
2 cups shredded Colby-Monterey jack cheese blend
1/2 cup diced tomato
1/2 cup diced avocado

	PREP TIME 25m	COOK TIME 30m	TOTAL TIME 55m
YIELD 4 servings

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook beef and chilies 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.