Prep Time: 20 mins Cook Time: 25 mins Makes: 8 roll-ups
1/2 pound lean ground beef (I use ground sirloin)
1/2 cup salsa
1 (12-ounce) can refrigerated Pillsbury Grands! crescent rolls
1 (8-ounce) package Mexican blend shredded cheese
1 (15-ounce) can red enchilada sauce (I use Hatch)
Toppings, such as sour cream, diced tomato, diced avocado, lettuce and salsa
Heat oven to 350 F and lightly spray a 9-inch-by-13-inch baking dish with nonstick cooking spray.
In a large skillet over medium heat, brown ground beef until cooked through. Drain excess grease. Add salsa and cook on low about 5 minutes or until heated through. Add salt and pepper to taste. Allow to cool slightly.
Unroll crescent rolls and place about 2 tablespoons of the mixture on the wide ends of each crescent. Add a generous pinch of cheese. Roll up each crescent and place into the baking dish. It’s a messy, imperfect process, so don’t worry if some filling falls out.
Pour enchilada sauce over the crescents and top with remaining cheese. Leftover filling can be sprinkled over the roll-ups. Bake 25 to 30 minutes or until crescent rolls are golden brown. Allow to cool slightly, then serve with toppings of your choice.