5-Ingredient Cheesy Beef Enchilada Crescent Cups

Contributed By: Terry Borden

Ingredients:

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)

Method:

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.

Helpful Hints:

Expert Tips

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.


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