MENU
  • Pinterest
    11K
  • Save
    5K
  • Print
    41K
  • Facebook
    1K
  • Email
    4K

Beef Enchilada Crescents

  • Prep 25 min
  • Total 55 min
  • Ingredients 7
  • Servings 4

The entire family will go crazy for these beefy, cheesy crescent enchiladas. MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert 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

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment