Can I make the beef filling ahead of time?

Absolutely! The beef filling can be made up to 2 days ahead and stored in the refrigerator. This makes assembly super quick when you're ready to bake.

My family doesn't like spicy food. How can I make this milder?

Choose a mild salsa and look for mild enchilada sauce. Brands like Old El Paso and Las Palmas offer milder options. You can also replace some of the enchilada sauce with tomato sauce to decrease the heat level.

Can I use homemade crescent roll dough instead of canned?

Yes, homemade crescent dough works beautifully in this recipe. Roll it to approximately the same thickness as the canned version and cut into similar-sized triangles.

How do I prevent the bottoms of the crescents from getting soggy?

For crispier bottoms, try baking the roll-ups for about 10 minutes before adding the enchilada sauce and cheese, then continue baking for the remaining time.

Beef Enchilada Crescent Roll-Ups Recipe

Description

These Beef Enchilada Crescent Roll-Ups are a quick and delicious twist on classic enchiladas wrapped in golden, flaky crescent rolls. Perfect for a satisfying appetizer, snack, or easy main-course dish, they are packed with flavorful beef, cheese, and salsa, all topped generously with enchilada sauce and melty cheese. Serve them up with your favorite toppings like sour cream, diced avocado, or more salsa for the ultimate crowd-pleaser!

Ingredients

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For the Roll-Ups:

1/2 pound lean ground beef (e.g., ground sirloin)
1/2 cup salsa
Salt, to taste
Pepper, to taste
1 (12-ounce) can refrigerated Pillsbury Grands! crescent rolls (8 count)
1 (8-ounce) package Mexican blend shredded cheese (2 cups)

For the Toppings:

1 (15-ounce) can red enchilada sauce (e.g., Hatch)
Optional toppings: sour cream, diced tomato, diced avocado, salsa, etc.

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Instructions

Prepare the Baking Dish:
Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray. This ensures easy cleanup and prevents sticking.
Cook the Ground Beef Mixture:
In a large skillet over medium heat, brown the lean ground beef, breaking it apart as you cook. Cook until no longer pink, then drain any excess grease. Stir in the salsa and season with salt and pepper to taste. Reduce the heat to low and cook for about 5 minutes to let the flavors meld. Allow the mixture to cool slightly before using.
Assemble the Crescent Roll-Ups:
Carefully unroll the crescent rolls and lay them flat. Place about 2 tablespoons of the beef mixture onto the wide end of each crescent roll. Add a generous pinch of shredded cheese on top of the meat. Roll the crescents up tightly, starting from the wide end, and transfer them to the prepared baking dish. Don’t worry if some filling spills out during rolling.
Add Enchilada Sauce and Cheese:
Pour the red enchilada sauce evenly over the assembled crescent rolls. Sprinkle the remaining shredded cheese on top. Any leftover meat mixture or spilled filling can also be sprinkled over the rolls.
Bake to Perfection:
Bake in the preheated oven for 25–30 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly. Remove from the oven and let them cool slightly before serving.
Serve and Garnish:
Add your favorite toppings such as sour cream, diced tomatoes, diced avocado, or extra salsa for a pop of freshness. Serve warm and enjoy!

Notes

For added spice, use a spicier salsa or add diced jalapeños to the meat mixture.
To save time, prep the beef mixture and toppings ahead of time.
Experiment with different cheeses like Monterey Jack or sharp cheddar for a unique flavor twist.
This recipe can be made vegetarian by using seasoned plant-based ground meat alternatives instead of beef.

Nutrition

Serving Size: 1 roll-up
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 13g
Cholesterol: 38mg