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.
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kiran shahzadi
[email protected]Meh.
It's Musarob
[email protected]Overall, I thought these were a great recipe. They were easy to make and tasted delicious. I would definitely recommend them.
Ch Mohib Saleem
[email protected]These were a bit too greasy for my taste.
Nsiah Poodoh
[email protected]I used a different brand of crescent rolls and they didn't turn out as well. I think the brand of crescent rolls makes a big difference.
Noel A. TV.
[email protected]These were easy to make and turned out great. I will definitely be making them again.
Steve Cowsill
[email protected]I'm not a big fan of enchiladas, but I really enjoyed these. The crescents were so flaky and the filling was so flavorful.
Cookie Little
[email protected]I made these for a potluck and they were gone in minutes. Everyone raved about them.
Candice Mierez
[email protected]These were a little too spicy for me, but my husband loved them.
Sohail Jalif
[email protected]I followed the recipe exactly and the crescents turned out perfect. They were flaky and golden brown on the outside and the filling was cheesy and flavorful.
MD anis Sarkar
[email protected]These were delicious! I used ground turkey instead of beef and they were still amazing.
JAH DIDI
[email protected]I've made these beef enchilada crescents several times now and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight meal.
baraa shammout
[email protected]These beef enchilada crescents were a hit at my party! They were so easy to make and everyone loved them.