Nacho Beef Crescent Bake
Created by KittenCal on January 19, 2012
- Servings: 8
- Prep Time: 25m
- Cook Time: 20m
- Recipe #4184
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon crushed chili flakes, or adjust to heat level
- 1 (14 ounce) can black beans, rinsed and drained
- 1/2 cup water (or low sodium beef broth)
- 1 envelope Old El Paso taco seasoning mix (mild or spicy)
- Salt and fresh ground pepper, to taste
- 2 (8 ounce) tubes refrigerated crescent rolls
- 1 1/2 cups sour cream (reduced-fat sour cream is okay)
- 1 1/2 cups shredded cheddar cheese (or Mexi blend cheese)
- 2 cups crushed nacho tortilla chips
- Shredded lettuce
- Tomatoes, chopped
How to Make
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Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
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Step 2: In a large skillet cook ground beef with onion over medium heat until meat is no longer pink. Add in garlic and chili flakes; cook 2 minutes. Add the beans, water or broth and taco seasoning mix; Cook stirring for 10-12 minutes or until heated through and blended; set aside.
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Step 3: Unroll crescent dough and press onto the bottom and up the sides of baking dish sealing seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheddar cheese and crushed chips. (mixture must be still hot when placed over dough, if you are making the ground beef filling ahead warm in the microwave).
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Step 4: Bake uncovered for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.
Nutritional Facts
- Serving Size: 1 (277.2 g)
- Calories 620.5
- Total Fat - 34.7 g
- Saturated Fat - 12.8 g
- Cholesterol - 397.8 mg
- Sodium - 1364.2 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 2.1 g
- Sugars - 3 g
- Protein - 45.4 g
- Calcium - 421.4 mg
- Iron - 9.5 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.3 mg