Beef Enchilada Crescents Recipes

BEEF ENCHILADA CRESCENT ROLL-UPS

Steps:

• Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
• In a large skillet, brown the ground beef over medium heat until cooked through. Drain away excess grease. Add the salsa to the meat in the skillet and cook on low for about 5 minutes or until heated through. Add salt and pepper to taste. Allow to cool slightly.
• Unroll the crescent rolls and place about 2 tablespoons of the meat mixture on the wide ends of each crescent. Add a generous pinch of cheese. Roll up each crescent and place it into the baking dish. It's a messy, imperfect process, so don't worry if some of the filling falls out.
• Pour the enchilada sauce over the crescents and top with the remaining cheese. Leftover meat mixture or filling that fell out when rolling can be sprinkled over the crescents as well.
• Bake for 25 to 30 minutes or until the crescents are golden brown. Allow to cool slightly then serve with toppings of your choice.

CHEESY BEEF ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.

BEEF ENCHILADA CRESCENTS

Steps:

• 1. Heat oven to 350F. Spray 13x9 inch glass baking dish with cooking spray.
• 2. In 10 inch nonstick skillet, cook beef and chilies over medium-high heat 5-7 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 o 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. Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese. Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.