Beef Enchilada Crescent Roll-Ups

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4.58 from 7 votes

Beef Enchilada Crescent Roll-Ups

Prep Time 20

Cook Time 25

Servings roll-ups

Calories 337kcal

Author Stacey Little

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.

Instructions

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.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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