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Beef Enchilada Crescents

The entire family will go crazy for these beefy, cheesy crescent enchiladas.
Prep 25 Minutes
Total Time 55 Minutes
Servings 4

Ingredient List

  • 1/2 lb lean (at least 80%) ground beef
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 cups shredded Colby-Monterey jack cheese blend (8 oz)
  • 1/2 cup diced tomato
  • 1/2 cup diced avocado
Recipe Continues Below


  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  3. Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
  4. Separate dough into 8 triangles. Place 2 tablespoons beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.
  5. Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
  6. Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.

Expert Tips

  • Feel free to use chicken instead of beef for chicken enchiladas.
  • Try Old El Paso™ green enchilada sauce instead of the red!


  • 1 Serving Calories 580 (Calories from Fat 330);  Total Fat 37g (Saturated Fat 18g ,Trans Fat 1/2g);  Cholesterol 85mg;  Sodium 1240mg;  Potassium 310mg;  Total Carbohydrate 34g (Dietary Fiber 1g ,Sugars 9g);  Protein 28g
  • % Daily Value: Vitamin A 20%;  Vitamin C 10%;  Calcium 40%;  Iron 15%
  • Exchanges: 2 Starch;  1/2 Other Carbohydrate;  2 High-Fat Meat;  3 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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