Wednesday, September 8, 2010

Beef-Vegetable Skillet Bake

Jennifer S.

1 lb. extra-lean ground beef
1 pkg. (8 oz.) sliced fresh mushrooms
1 Onion, chopped
2 cups Frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated crescent dinner rolls

HEAT oven to 375ºF.

BROWN meat in large ovenproof nonstick skillet, and drain. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in peas, carrots and soup; bring to boil. Add VELVEETA; stir. Remove from heat.

UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in center and short sides along edge of skillet.

BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.

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