[CnD] 5-Ingredient Cheesy Beef Enchilada Crescent Cups
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Sat Jan 12 10:37:23 EST 2019
5-Ingredient Cheesy Beef Enchilada Crescent Cups
1 lb lean (at least 80%) ground beef
1 can, (10 oz) Old El Paso enchilada sauce
1 package, (1 oz) Old El Paso taco seasoning mix
1 can, (8 oz) Pillsbury refrigerated crescent dough sheet or 1 can (8 oz)
Pillsbury refrigerated crescent rolls
1/2cup shredded Mexican cheese, blend (2 oz)
Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In
10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring
frequently, until no longer pink; drain. Return to skillet; stir in 1/2 cup
of the enchilada sauce and the taco seasoning mix; cook 2 to 3 minutes or
until sauce is slightly thickened. Remove from heat; cool 5 minutes.
. 2. On large cutting board, unroll dough (if using crescent dough, press
perforations to seal); cut into 8 squares with sharp knife or pizza cutter.
Line each muffin cup by pressing 1 dough square in bottom and up side of
cup. Divide beef mixture evenly among dough-lined cups, about 1/4 cup each.
Top cups with cheese, about 1 tablespoon each.
3. Bake 14 to 16 minutes or until dough is deep golden brown and filling is
heated through. Cool in pan 5 minutes; using metal spatula, run around edge
of each muffin cup to remove from pan.
4. Heat remaining enchilada sauce; serve with enchilada cups.
Serve these cups with your favorite enchilada toppings, such as diced
avocado, diced tomatoes and sour cream.
Like it hot? Opt for Old El Paso medium or hot enchilada sauce.
Serving Size: 1 Enchilada Cup
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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