1 lb. ground beef
8 oz. cream cheese
1 pkg. taco seasoning
1 C. shredded cheddar cheese
3 - cans/tubes refrigerated crescent rolls
Preheat the oven to 375 degrees. Brown ground beef and drain. Mix into the drained meat - the taco seasoning, shredded cheese & cream cheese together - remove from heat. Cut each crescent triangle in half (lengthwise). Place a tablespoon of this mixture on the bottom (wide) end and roll up. Place on a parchment lined cookie sheet (I needed 2 cookie sheets) seam side down.
Bake for 15 minutes or until golden brown.
(Note -- I mixed some ranch dressing into salsa and used this for dipping.)
These have been great to take for lunch (along with a little of the salsa/ranch dip) and just microwaving it a bit.
The meat mixture being prepared -
Cutting the crescents -
A tablespoon of the mixture --
Ready for the oven --
Finished baking --
Salsa/Ranch dip --
I originally 'pinned' this recipe from a great foodie blogger - Plain Chicken.
In the previous post you saw a photo of Lucy in one of her 'comfortable' sleeping positions. This was the same time-frame. Notice the leg is now down!
I am linking to Rattlebridge Farm's Foodie Friday. Please click here to be amazed!