Ingredients for Beef Nacho Crescent Bake
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 green bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup grated parmesan cheese
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/2 cup milk
- 1 (8 ounce) tube refrigerated crescent dinner rolls
- 1 cup shredded cheddar cheese
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How to Make Beef Nacho Crescent Bake
- Preheat oven to 375°F (190°C).
- Grease a 13 x 9-inch baking dish.
- In a large skillet, brown 1 lb ground beef with 1/2 medium onion (chopped), 2 cloves garlic (minced), and 1/2 green bell pepper (chopped) over medium-high heat. Drain excess fat.
- Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chili powder, 1 tsp cumin, 1 tsp dried oregano, and 1/2 cup grated Parmesan cheese. Cook for 2 minutes.
- Remove skillet from heat. (Optional: Add 1-2 tsp dried chili flakes for extra spice).
- In a medium bowl, whisk together 10.75 oz can condensed cheese soup and 1/2 cup milk.
- Separate 1 tube (8 oz) refrigerated crescent roll dough into 4 rectangles. Press perforations together.
- Roll each rectangle to 8x4 inches. Cut each rectangle in half crosswise to make 8 squares.
- Spoon about 1/4 cup of the beef mixture into the center of each square.
- Lift the 4 corners of the dough over the filling, meeting in the center. Pinch and twist firmly to seal.
- Place the crescent roll squares in the prepared baking dish.
- Drizzle the cheese soup mixture evenly over the squares.
- Bake uncovered for 20-25 minutes, or until golden brown.
- Remove from oven. Sprinkle 1 cup shredded cheddar cheese (or your favorite cheese) over each square.
- Return to oven for 5 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
8g
Fat
42g
Carbs
7g
