Beef Nacho Crescent Bake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb lean ground beef
• 1 onion, chopped
• 2 tablespoons fresh minced garlic
• 1 small green bell pepper, seeded and chopped (optional)
• seasoning salt
• pepper
• 2 teaspoons chili powder (or to taste)
• 2 teaspoons cumin (or to taste)
• 1 teaspoon dried oregano
• 1/4 cup parmesan cheese (can use more)
• 1 (10 ounce) can condensed cheddar cheese soup, undiluited
• 1/2 cup milk
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 cup grated cheddar cheese

Recipe

• 1 set oven to 375 degrees.
• 2 grease a 13 x 9-inch baking dish.
• 3 in a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
• 4 add in salt, pepper, chili powder, cumin and oregano and parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
• 5 in a bowl whisk together the cheese soup and milk; set aside.
• 6 separate the crescent dough into 4 rectangles; press perforations together firmly.
• 7 roll each rectangle to 8x4 inches.
• 8 cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
• 9 spoon about 1/4 cup beef mixture into center of each square.
• 10 lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
• 11 place the squares into the prepared baking dish.
• 12 drizzle the soup/milk mixture around the squares in the baking dish.
• 13 bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
• 14 remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.