Beefy Nachos Crescent Bake Recipe


Preparation Time5 MinHealth IndexAverage
Main Ingredient


 Lean ground beef1 Pound
 Chopped onion1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Chili powder1 Tablespoon
 Ground cumin1 Teaspoon
 Dried oregano leaves1 Teaspoon
 Condensed nacho cheese soup11 Ounce, undiluted (1 Can)
 Milk1 Cup (16 tbs)
 Crescent roll dough8 Ounce (1 Can, Refrigerated Type)
 Shredded cheddar cheese1 Ounce (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2075 Calories from Fat 885

% Daily Value*

Total Fat 100 g154.1%

Saturated Fat 38 g190.2%

Trans Fat 0 g

Cholesterol 333.4 mg

Sodium 4549.9 mg189.6%

Total Carbohydrates 170 g56.6%

Dietary Fiber 10.8 g43.4%

Sugars 20.7 g

Protein 126 g252.3%

Vitamin A 129.2% Vitamin C 31%

Calcium 85.9% Iron 108.7%

*Based on a 2000 Calorie diet


PREHEAT oven to 375°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
PLACE beef and onion in large skillet; sprinkle with salt and pepper.
Brown beef over medium-high heat until no longer pink, stirring to separate beef.
Drain fat.
Stir in chili powder, cumin and oregano.
Cook and stir 2 minutes; remove from heat.
COMBINE soup and milk in medium bowl, stirring until smooth.
Pour soup mixture into prepared dish, spreading evenly.
SEPARATE crescent dough into 4 rectangles; press perforations together firmly.
Roll out each rectangle to 8x4 inches.
Cut each rectangle in half crosswise to form 8 (4-inch) squares.
SPOON about 1/4 cup beef mixture in 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 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 over each serving; sprinkle with cilantro, if desired.
Serve with salsa, if desired.