Post by mandie68 on Aug 24, 2006 2:11:54 GMT -5
1 pound ground beef
1 large onion, chopped
2 cups (8 oz) shredded cheddar cheese
1 jar (8 oz) salsa
1 can (4 oz) chopped green chilies
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tubes (8 oz each) refrigerated crescent rolls
In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin; mix well. Unroll crscent roll dough and separate into 12 rectangles.
Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and twist; pinch to seal. Bake at 350 degrees F for 25-30 minutes or until golden brown.
Yield: 12 servings
1 large onion, chopped
2 cups (8 oz) shredded cheddar cheese
1 jar (8 oz) salsa
1 can (4 oz) chopped green chilies
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tubes (8 oz each) refrigerated crescent rolls
In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin; mix well. Unroll crscent roll dough and separate into 12 rectangles.
Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and twist; pinch to seal. Bake at 350 degrees F for 25-30 minutes or until golden brown.
Yield: 12 servings