Beefy Nacho Crescent Bake

By: Susan Proctor

A Ground Beef Recipe Card Collection

1 can (103/4 ounce) condensed nacho
cheese soup, undiluted

1 cup milk

1 pound ground beef

1/2 cup chopped onion

1/4 teaspoon each salt and black pepper

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 package (8 count) refrigerated crescent roll dough

1/4 cup 91 ounce) shredded cheddar cheese

1. Preheat oven to 375'F. Spray 13x9-inch baking dish with nonstick cooking spray. Combine soup and milk in medium bowl; spread evenly into prepared dish.

2. Season beef and onion with salt and peper. Brown beef mixture 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat. Stir in spices. Cook and stir 2 minutes; remove from heat.

3. Separate dough into 4 rectangles; press perforations together. Roll each piece to 8x4 inches; cut in half crosswise to form 8 (4-inch) squares. Spoon beef mixture evenly into centers and lift corners up over filling; pinch and twist to seal. Place in prepared dish.

4. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts.