Best Beef Enchilada Crescents Recipes
BEEF ENCHILADA CRESCENTS
Love the easy recipes that use crescent rolls or biscuits. Another recipe that will get used around this house often. Pillsbury featured this from Holly Lofthouse, a blogger.
Provided by Sharon Whitley
Categories Casseroles
Time 55m
Number Of Ingredients 7
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.
BEEF ENCHILADA CRESCENTS
Blogger Holly Lofthouse of LifeintheLofthouse shares beefy, cheesy crescent enchiladas the family will love.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
- 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.
- 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.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
- 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.
- 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.
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