Beef Nacho Crescent Squares
Created by KittenCal on November 7, 2011
- Servings: 16
- Prep Time: 1h
- Cook Time: 0m
- Recipe #2173
Ingredients
- 2 tubes (16 ounces ounce) refrigerated crescent rolls (8 ounce each tube)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 teaspoon garlic powder (can use more)
- 1 pound ground beef
- 1 envelope (28 grams) taco seasoning mix
- 1 can (4 ounce) sliced ripe olives (drained)
- 2 tomatoes, chopped (medium size tomatoes)
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- Green onions, chopped
- Lettuce, shredded
How to Make
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Step 1: Unroll crescent roll dough and place in an ungreased 15 x 10-inch baking pan, then flatten dough to fit the pan sealing seams and perforations.
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Step 2: Bake bottom oven rack in preheated 375 degree F oven for 8-10 minutes or until light golden brown; cool on a wire rack.
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Step 3: In a small bowl combine the cream cheese with sour cream and garlic powder until smooth and well blended; spread over crust, then refrigerate for 30 minutes or more.
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Step 4: Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain then continue cooking until meat is lightly browned.
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Step 5: Stir in taco seasoning mix, then add in water according to package directions and simmer for 5 minutes, stirring occasionally.
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Step 6: Spread over cream cheese layer.
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Step 7: Top with olives, tomatoes, both cheeses, green onions and shredded lettuce.
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Step 8: Cut into serving-size pieces. Serve immediately.
Nutritional Facts
- Serving Size: 1 (134.4 g)
- Calories 266.3
- Total Fat - 15.1 g
- Saturated Fat - 7.4 g
- Cholesterol - 52.5 mg
- Sodium - 535 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 1.3 g
- Sugars - 2.9 g
- Protein - 20.4 g
- Calcium - 363.3 mg
- Iron - 1.5 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg