Beefy Nacho Crescent Bake from Grandma's Best-Loved Recipes book

This is one of our family's favorite dishes, especially on a cold or chilly
night.  This will warm you right up!  I hope you enjoy it as much as we do!

1 pound lean ground beef
1/2 cup chopped onion
1/4 tsp salt
1/8 tsp ground black pepper
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano leaves
1 can (11 oz) condensed nacho cheese soup, undiluted
1 cup milk
1 can (8 oz) refrigerated crescent roll dough
1/4 cup (1 oz) shredded chedddar cheese
Chopped fresh cilantro (optional)
Salsa (optional)

Preheat oven to 375*F.  Spray 13x9 inch baking dish with non-stick 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 seperate 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.

Seperate crescent dough into 4 rectangles; press perforations together firmly.
Roll each rectangle to 8x4 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 into dish.

Bake, uncovered, 20-25 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.

Grandma's Secret: For a spicier version of this southwestern favorite, substitute
Monteray Jack cheese with jalapeno peppers for the Cheddar cheese and serve with
a hot and spicy salsa, if desired.