Beef Enchilada Crescents
25 min.prep time
55 min.total time
1/2lb lean (at least 80%) ground beef
1can (4.5 oz) Old El Pasoâ„¢ chopped green chiles
1can (10 oz) Old El Pasoâ„¢ red enchilada sauce
1can (8 oz) Pillsburyâ„¢ refrigerated crescent dinner rolls
2cups shredded Colby-Monterey jack cheese blend (8 oz)
1/2cup diced tomato
1/2cup diced avocado
1 of 6
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2 of 6
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 of 6
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 of 6
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 of 6
Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
6 of 6
Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.
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