Beefy Nacho Crescent Bake
This recipe only serves 4 so I have to double the recipe for my family. I did double the ingredients on the grocery list so if you don’t need that much, just make note and cut that in half. Otherwise, this would make for great leftovers or lunch!
1 lb hamburger
1/4 t salt
1/8 t pepper
1 T chili powder
1 can nacho cheese soup, undiluted
1 C milk
1 can refrigerated crescent roll dough
1/4 C shredded Cheddar cheese
Preheat oven to 375. Spray 13×9 inch baking dish with nonstick cooking spray.
Brown beef, drain. Stir in chili powder, cook and stir 2 min. remove from heat.
Combine soup and milk in medium bowl, stirring until smooth. Pour soup mixture into prepared dish spreading evenly.
Separate crescent dough into 4 rectangles; firmly press perforations together. Roll each rectangle to 8×4 inches. Cut each rectangle in half crosswise to form 8 (4 inch) squares.
Spoon about 1/4 C beef mixture in center of each square. Lift 4 corns of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in dish.
Bake, uncovered, 20-25 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; serve with salsa if desired.
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