Description
These Beef Enchilada Crescent Roll-Ups are a delicious, family-friendly dinner that combines seasoned ground beef, salsa, and cheese wrapped in flaky crescent roll dough, baked to golden perfection and topped with rich enchilada sauce. Ready in just 45 minutes, they make an easy and flavorful twist on classic enchiladas with minimal fuss.
Ingredients
Scale
Meat Mixture
- 1/2 pound lean ground beef (ground sirloin recommended)
- 1/2 cup salsa
- Salt, to taste
- Pepper, to taste
Dough and Filling
- 1 (12-ounce) can refrigerated Pillsbury Grands! crescent rolls (8 count)
- 1 (8-ounce) package Mexican blend shredded cheese (2 cups)
Sauce and Toppings
- 1 (15-ounce) can red enchilada sauce (Hatch brand suggested)
- Toppings: sour cream, diced tomato, diced avocado, salsa, etc., for serving
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set aside.
- Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Drain the excess grease carefully. Add the salsa to the skillet with the cooked beef and reduce the heat to low. Simmer for about 5 minutes until the mixture is heated through. Season with salt and pepper to your taste. Remove from heat and let it cool slightly.
- Assemble the Crescent Roll-Ups: Unroll the crescent roll dough and separate into 8 triangles. On the wide end of each crescent triangle, place approximately 2 tablespoons of the cooled beef mixture. Sprinkle a generous pinch of shredded Mexican blend cheese on top of the beef. Roll each crescent from the wide end to the narrow end and place seam-side down in the prepared baking dish. It’s okay if some filling spills out during rolling.
- Add Sauce and Cheese: Pour the entire can of red enchilada sauce evenly over the crescent roll-ups in the baking dish. Sprinkle the remaining shredded cheese over the top. If you have extra beef mixture or any filling that fell out while rolling, you can sprinkle it over the top as well.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the crescent rolls are puffed and golden brown.
- Serve: Allow the roll-ups to cool slightly after baking. Serve warm, topped with your choice of sour cream, diced tomato, diced avocado, additional salsa, or other favorite toppings.
Notes
- Using lean ground sirloin helps reduce grease and adds great flavor.
- Feel free to substitute the red enchilada sauce with green if preferred for a different flavor profile.
- You can prepare the beef mixture in advance to save time on the day of baking.
- Leftover roll-ups can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- To make it spicier, add chopped jalapeños or cayenne pepper to the beef mixture.
