Blogger Holly Lofthouse of LifeintheLofthouse shares beefy, cheesy crescent enchiladas the family will love.
- 1/2 pound ground beef (lean, at least 80%)
- 4 1/2 ounces Old El Paso chopped green chiles
- 10 ounces red enchilada sauce (Old El Paso™)
- 8 ounces Pillsbury™ Refrigerated Crescent Dinner Rolls
- 2 cups monterey jack cheese (shredded Colby-, blend, 8 oz)
- 1/2 cup diced tomato
- 1/2 cup avocado (diced)
J Bizzle 5 Sep 2018
Great! Easy to make.