Beefy Nacho Crescent Bake Recipes

BEEF NACHO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
• Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

BEEF NACHO CRESCENT BAKE

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.

MAKEOVER NACHO BEEF BAKE

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside., Unroll crescent dough and press onto the bottom and up the sides of a 13x9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips., Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.

BEEFY LASAGNA NACHOS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
• Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
• Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
• Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
• Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
• Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.

BEEFY NACHO CRESCENT BAKE

Steps:

• Preheat oven to 375 degrees. Spray 13 by 9-inch baking dish with nonstick cooking spray. 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 bottom of prepared dish.
• Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle out to 8 by 4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares. 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.
• 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. Serving consists of 2 filled squares. Serves 4 people.

BEEFY NACHO CRESCENT BAKE

Steps:

• Preheat oven to 375 degrees.
• Coat 13x9-inch baking dish with cooking spray. Combine soup and milk in medium bowl, and pour evenly into dish.
• Brown ground beef; drain. Stir in seasonings and stir over medium heat for two minutes. Remove from heat.
• Separate dough into four rectangles; press perforations together. Roll each piece to 8x4-inches. Cut each in half to produce eight 4-inch squares.
• Spoon beef mixture evenly into centers of dough and lift corners up, pinching and twisting to seal. Place in dish.
• Bake, uncovered, 20-25 minutes or until crescents are golden brown. Sprinkle with cheese and return to oven for five minutes.

NO-GUILT BEEFY NACHOS

Steps:

• Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.