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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –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.
Step 4 –Drain the fat from the skillet.
Step 5 –Add the salsa to the beef and stir to combine.
Step 6 –Reduce the heat to low and cook the beef mixture until heated through, about 5 minutes.
Step 7 –Season the beef mixture with the salt and the pepper.
Step 8 –Allow the beef mixture to cool slightly.
Step 9 –Unroll the crescent roll dough and separate the 8 triangles.
Step 10 –Reserve about 1/4-1/2 cup of the beef mixture.
Step 11 –Spoon the remaining beef mixture onto the wide ends of each of the crescent roll triangles.
Step 12 –Sprinkle an even amount of the cheese over the top of each of the beef mixtures, using about 1/2 of the cheese.
Step 13 –Roll up each crescent roll and place the filled crescent rolls into the prepared baking dish.
Step 14 –Pour the enchilada sauce over the filled crescent rolls.
Step 15 –Sprinkle the filled crescent rolls with the remaining cheese and the reserved beef mixture.
Step 16 –Bake the enchilada bites until the crescents are golden-brown, about 25-30 minutes.
Step 17 –Allow the enchilada bites to cool slightly.
Step 18 –Serve with the sour cream, the tomato, and the avocado.
