Ingredients
1
lb lean (at least 80%) ground beef
1
can (10 oz) Old El Paso™ enchilada sauce
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2
cup shredded Mexican cheese blend (2 oz)
Preparation
Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Return to skillet; stir in 1/2 cup of the enchilada sauce and the taco seasoning mix; cook 2 to 3 minutes or until sauce is slightly thickened. Remove from heat; cool 5 minutes.
On large cutting board, unroll dough (if using crescent dough, press perforations to seal); cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide beef mixture evenly among dough-lined cups, about 1/4 cup each. Top cups with cheese, about 1 tablespoon each.
Bake 14 to 16 minutes or until dough is deep golden brown and filling is heated through. Cool in pan 5 minutes; using metal spatula, run around edge of each muffin cup to remove from pan.
Heat remaining enchilada sauce; serve with enchilada cups.
