Beef and Cheese Crescent Chimichangas

By kshepherd322

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

Details

Servings 8

Preparation

Step 1

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.