Beef Nacho Crescent Bake

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If you prefer extra spicy add in 1-2 teaspoons dryed chili flakes when cooking the ground beef.

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Ingredients [?]

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  • add   2 teaspoons chili powder (or to taste)
  • add   1 small green bell pepper, seeded and chopped (optional)
  • add   pepper
  • add   1 (10 ounce) can condensed cheddar cheese soup
  • add   2 tablespoons fresh minced garlic
  • add   1/2 cup milk
  • add   1 onion
  • add   1 lb lean ground beef
  • add   seasoning salt
  • add   1/4 cup parmesan cheese (can use more)
  • add   1 cup grated cheddar cheese
  • add   1 (8 ounce) can refrigerated crescent dinner rolls
  • add   1 teaspoon dried oregano
  • add   2 teaspoons cumin (or to taste)


  1. Set oven to 375 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
  4. Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
  5. In a bowl whisk together the cheese soup and milk; set aside.
  6. Separate the crescent dough into 4 rectangles; press perforations together firmly.
  7. Roll each rectangle to 8x4 inches.
  8. Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
  9. Spoon about 1/4 cup beef mixture into center of each square.
  10. Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
  11. Place the squares into the prepared baking dish.
  12. Drizzle the soup/milk mixture around the squares in the baking dish.
  13. Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
  14. Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.