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Beef Enchilada Crescents

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Beef Enchilada Crescents
  • Prep Time 25 min
  • Total Time 55 min
  • Servings 4
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The entire family will go crazy for these beefy, cheesy crescent enchiladas.

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

Directions

  • 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.
Tips  

Feel free to use chicken instead of beef for chicken enchiladas.

Try Old El Paso™ green enchilada sauce instead of the red!

Nutrition Information 
No nutrition information available for this recipe
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