Beef Enchilada Crescent Roll Ups Recipes

BEEF ENCHILADA CRESCENT ROLL-UPS

Beef Enchilada Crescent Roll-Ups image

Provided by Stacey Little | Southern Bite

Number Of Ingredients 8

Ingredients

1/2 pound lean ground beef (I use ground sirloin)
1/2 cup salsa
salt
pepper
1 (12-ounce) can refrigerated Pillsbury Grands! crescent rolls (8 count)
1 (8-ounce) package Mexican blend shredded cheese (2 cups)
1 (15-ounce) can red enchilada sauce (I use Hatch)
toppings: sour cream, diced tomato, diced avocado, salsa, etc.

Steps:

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet, brown the ground beef over medium heat until cooked through. Drain away excess grease. Add the salsa to the meat in the skillet and cook on low for about 5 minutes or until heated through. Add salt and pepper to taste. Allow to cool slightly.
Unroll the crescent rolls and place about 2 tablespoons of the meat mixture on the wide ends of each crescent. Add a generous pinch of cheese. Roll up each crescent and place it into the baking dish. It's a messy, imperfect process, so don't worry if some of the filling falls out.
Pour the enchilada sauce over the crescents and top with the remaining cheese. Leftover meat mixture or filling that fell out when rolling can be sprinkled over the crescents as well.
Bake for 25 to 30 minutes or until the crescents are golden brown. Allow to cool slightly then serve with toppings of your choice.

BEEF ENCHILADA CRESCENTS

Beef Enchilada Crescents image

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

Ingredients

1/2 lb lean ground beef
1 can(s) ( 4.5 oz) chopped green chilies
1 can(s) (10 oz) red enchilada sauce
1 can(s) refirgerated crescent dinner rolls
2 c shredded colty-monterey jack cheese blend
1/2 c diced tomato
1/2 c diced avocado

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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