Kristy75
Does my G-spot need
dinner and a movie to
make it squirt?
Posts: 1227
(10/20/05 6:54 am)
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Beefy Nacho Crescent Bake
Beefy Nacho Crescent Bake
Ingredients:
1 pound lean ground beef
1/2 cup onion -- chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 can condensed nacho cheese soup (11 oz. size) -- undiluted
1 cup milk
1 can refrigerated crescent roll dough (8 oz. size)
1/4 cup shredded cheddar cheese (1 oz. size)
chopped fresh cilantro -- (optional)
salsa -- (optional)
Directions:
Preheat oven to 375F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
Place beef and onion in large skillet; season with salt and pepper. Brown
beef over medium-high heat until no longer pink, stirring to separate meat.
Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes;
remove from heat.
Combine soup and milk in medium bowl, stirring until
smooth. Pour soup mixture into prepared dish, spreading evenly.
Separate
crescent dough in 4 rectangles; press perforations together firmly. Roll each
rectangle to 8 x 4 inches. Cut each rectangle in half crosswise to form 8
(4-inch) squares.
Spoon about 1/4 cup beef mixture in center of each square.
Lift 4 corners of dough up over filling to meet in center; pinch and twist
firmly to seal. Place squares in dish.
Bake, uncovered, 20 to 25 minutes or
until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or
until cheese melts.
To serve, spoon soup mixture in dish over each serving;
sprinkle with cilantro, if desired. Serve with salsa, if desired.
Edited by: Kristy75  at: 10/20/05 6:55 am
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