Beef Enchilada Crescents
Celia's Hickory Smoked Balsamic Vinegar
| Category: | MEATS |
Ingredients
- 2 TBS Celia's Hickory Smoked Balsamic Vinegar
Beef Enchilada Crescents Directions
- In 10-inch nonstick skillet heat oil, then cook beef, onion and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- Stir in the balsamic vinegar and half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
- Separate dough into 8 triangles. Place 2 tablespoons beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.
- Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
- Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.
