Recipe Ingredients
- 1/2 pound lean (at least 80%) ground beef
- 1 can (4 ounce) Old El Paso™ Chopped Green Chiles
- 1 can (10 ounce) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (8 ounce) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 cups shredded Colby-Monterey jack cheese blend (8 ounce)
- 1/2 cup diced tomato
- 1/2 cup diced avacado
Recipe Directions
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain.
- Stir in half of the enchilada sauce. Cook 5 minutes or until thoroughly heated. Remove from heat and let stand 5 minutes to cool slightly.
- Separate dough into 8 triangles. Place 2 tablespoons 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.
