VELVEETA Easy Cheesy Pot Pie

By luv2ropenride

Ingredients

• 1 lb. ground beef
• 1/4 cup chopped onions
• 1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
• 1 cup chopped cooked potatoes
• 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1 cup water
• 1 can (8 oz.) refrigerated crescent dinner rolls

Details

Servings 6
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Add onions; cook until tender, stirring occasionally. Add peas and carrots, potatoes and VELVEETA; mix well. Spoon into 13x9-inch baking dish; set aside.

MELT butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 min. or until hot and bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min., stirring occasionally. Pour over meat mixture; set aside. Separate dough into four rectangles; firmly press perforations together to seal. Place over meat mixture; seal edge with fork.

BAKE 20 to 25 min. or until golden brown.