Beefy Nacho Crescent Bake 3/01 #565

Categories:
ground beef

1/2 lb ground beef
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 jar (10 3/4 oz) chili cheese dip
milk; make sauce consistancy
3/4 can (4 oz.) chopped green chilies
1 can (4 oz.) crescent roll dough
1/4 cup shredded cheddar
salsa; optional

Preheat oven to 375. Spray 8 X 8 inch baking dish with Pam. Place beef and onion in a skillet: brown beef over medium high heat until no longer pink, stirring to separate meat. Drain fat. Stir in salt, pepper, chili powder, cumin, and oregano. Cook and stir 2 minutes; remove from heat. Combine chili cheese dip, milk and chilies in a medium bowl, stirring until smooth. Pour mixture into prepared dish. Separate crescent dough into 2 rectangles; press perferations together firmly. Roll each rectangle to 8 X 4 inches. Cut each rectangle in half crossways to form 4 4 X 4 inch squares. Spoon about 1/4 cup beef mixture in center of each square. Lift four corners of dough up over filling to meet in center: pinch and twist firmly to seal. Place squares in dish. Bake uncovered for 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake five minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving. Serve with salsa if desired.

Contributor: A Taste Of Italy Mag.

Yield: 2 servings