Beef and Cheese Crescent Chimichangas

Beef and Cheese Crescent Chimichangas
Beef and Cheese Crescent Chimichangas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    tablespoons vegetable oil

  • 1/2

    cup chopped onion (1 medium)

  • 2

    cloves garlic, minced

  • 1 1/2

    lbs.ground beef

  • 2

    cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

  • 1/2

    cup Old El Paso® Thick 'n Chunky salsa

  • 2

    cups shredded Cheddar cheese (8 oz)

  • Sour cream

  • Old El Paso® Thick 'n Chunky salsa

Directions

1. Heat oven to 350°F. Grease large cookie sheet with shortening. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir until onion is tender. Reduce heat to low. Add beef; cook, stirring occasionally, until thoroughly heated. 2. Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into beef mixture. Spoon heaping 1/3 cup beef mixture onto half of each rectangle. Starting with short side topped with beef, roll up; pinch ends to seal. Place seam side down on cookie sheet. 3. Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with about 2 tablespoons of the remaining cheese. 4. Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa.

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