Beef Enchilada Crescents | Celia's Gourmet Foods Cookbook

Beef Enchilada Crescents

MEATS 103 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Beef Enchilada Crescents
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Beef Enchilada Crescents

Ingredients

Directions

  1. In 10-inch nonstick skillet, cook beef, onion and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  2. Stir in the balsamic vinegar and half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
  3. 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.
  4. Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
  5. Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.

Beef Enchilada Crescents



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Beef Enchilada Crescents

Ingredients

Directions

  1. In 10-inch nonstick skillet, cook beef, onion and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  2. Stir in the balsamic vinegar and half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
  3. 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.
  4. Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
  5. Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.

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