Recipe Background
So, Crescent Enchilada Bites have everything you want in your enchilada — beefy, cheesy filling, tangy and spicy sauce, more melty cheese on top, all the big Tex-Mex flavors, the works. But, of course, there's the twist; no tortillas here! Instead, you get to bite into golden-brown and buttery crescent rolls for an extra indulgence! Let Crescent Enchilada Bites sweep you off your feet, and into a world of great flavors!
So, Crescent Enchilada Bites have everything you want in your enchilada — beefy, cheesy filling, tangy and spicy sauce, more melty cheese on top, all the big Tex-Mex flavors, the works. But, of course, there's the twist; no tortillas here! Instead, you get to bite into golden-brown and buttery crescent rolls for an extra indulgence! Let Crescent Enchilada Bites sweep you off your feet, and into a world of great flavors!
Ingredients
For the bites:
- 1/2 pound lean ground beef
- 1/2 cup salsa
- salt to taste
- pepper to taste
- 1 (12-ounce) can refrigerated crescent rolls
- 1 (8-ounce) package Mexican blend cheese shredded, divided
- 1 (15-ounce) can red enchilada sauce
For serving:
- sour cream to taste
- tomato to taste, diced
- avocado to taste, sliced
Directions
- Preheat the oven to 350 degrees F.
- Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Drain the fat from the skillet.
- Add the salsa to the beef and stir to combine.
- Reduce the heat to low and cook the beef mixture until heated through, about 5 minutes.
- Season the beef mixture with the salt and the pepper.
- Allow the beef mixture to cool slightly.
- Unroll the crescent roll dough and separate the 8 triangles.
- Reserve about 1/4-1/2 cup of the beef mixture.
- Spoon the remaining beef mixture onto the wide ends of each of the crescent roll triangles.
- Sprinkle an even amount of the cheese over the top of each of the beef mixtures, using about 1/2 of the cheese.
- Roll up each crescent roll and place the filled crescent rolls into the prepared baking dish.
- Pour the enchilada sauce over the filled crescent rolls.
- Sprinkle the filled crescent rolls with the remaining cheese and the reserved beef mixture.
- Bake the enchilada bites until the crescents are golden-brown, about 25-30 minutes.
- Allow the enchilada bites to cool slightly.
- Serve with the sour cream, the tomato, and the avocado.
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