Best Beef Nacho Crescent Bake Recipes

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BEEF NACHO CRESCENT BAKE



Beef Nacho Crescent Bake image

Make and share this Beef Nacho Crescent Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 onion, chopped
2 tablespoons fresh minced garlic
1 small green bell pepper, seeded and chopped (optional)
seasoning salt
pepper
2 teaspoons chili powder (or to taste)
2 teaspoons cumin (or to taste)
1 teaspoon dried oregano
1/4 cup parmesan cheese (can use more)
1 (10 ounce) can condensed cheddar cheese soup, undiluited
1/2 cup milk
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup grated cheddar cheese

Steps:

  • Set oven to 375 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
  • Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
  • In a bowl whisk together the cheese soup and milk; set aside.
  • Separate the crescent dough into 4 rectangles; press perforations together firmly.
  • Roll each rectangle to 8x4 inches.
  • Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
  • Spoon about 1/4 cup beef mixture into center of each square.
  • Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
  • Place the squares into the prepared baking dish.
  • Drizzle the soup/milk mixture around the squares in the baking dish.
  • Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
  • Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.

BEEF NACHO CRESCENT BAKE



Beef Nacho Crescent Bake image

Make and share this Beef Nacho Crescent Bake recipe from Food.com.

Provided by @MakeItYours

Number Of Ingredients 14

1 lb lean ground beef
1 onion, chopped
2 tablespoons fresh minced garlic
1 small green bell pepper, seeded and chopped
seasoning salt
pepper
2 teaspoons chili powder (or to taste)
2 teaspoons cumin (or to taste)
1 teaspoon dried oregano
1/4 cup parmesan cheese (can use more)
1 (10 ounce) can condensed cheddar cheese soup, undiluited
1/2 cup milk
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup grated cheddar cheese

Steps:

  • Set oven to 375 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
  • Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
  • In a bowl whisk together the cheese soup and milk; set aside.
  • Separate the crescent dough into 4 rectangles; press perforations together firmly.
  • Roll each rectangle to 8x4 inches.
  • Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
  • Spoon about 1/4 cup beef mixture into center of each square.
  • Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
  • Place the squares into the prepared baking dish.
  • Drizzle the soup/milk mixture around the squares in the baking dish.
  • Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
  • Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.

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