Beef-Vegetable Skillet Bake (Kraft)

By sandiB2010

Give chicken the night off with this beef and vegetable skillet bake. The packaged crescent roll dough simplifies prep and makes an impressive crust.

Ingredients

• 1 lb. extra-lean ground beef
• 1/2 lb. sliced fresh mushrooms
• 1 onion, chopped
• 2 cups frozen peas and carrots
• 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
• 1/4 lb. (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
• 1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls

Preparation

Step 1

HEAT oven to 375ºF.

BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.

UNROLL crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.

BAKE 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.


Kraft Kitchens Tips:

Substitute

Substitute frozen corn or your favorite frozen vegetable mix for the peas and carrots.

Note

If you don't have an ovenproof skillet, cover handle of regular skillet with several layers of foil before using as directed.