Easy Beefy Nacho Crescent Bake Recipe | [Your Website Name]

INGREDIENTS

1 pound lean ground beef 1/2 cup chopped onion 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted 1 cup milk 1 package (8 ounces) refrigerated crescent roll dough 1/4 cup (1 ounce) shredded Cheddar cheese Chopped fresh cilantro Salsa (optional)

PREPARATION:

1. Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2. Season beef and onion with salt and pepper. Brown beef and onion in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Stir together soup and milk in medium bowl; pour evenly into prepared dish.
3. Separate 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.
4. Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in prepared dish.
5. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 126 mg Protein 31 g Fiber 3 g Carbohydrate 35 g Cholesterol 93 mg Total Fat 35 g Calories 564 DIETARY EXCHANGE: Fat 5-1/2 Meat 3 Starch 2