Ingredients:
1 pound ground beef
1 large onion, chopped
2 cups (8oz) shredded cheddar cheese
1 cup salsa
1 can (4oz) chopped green chilies
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 tubes refrigerated crescent rolls
* In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese salsa, chilies, garlic powder, salt and cumin.
* Unroll crescent rolls and separate into 12 rectangles. Place on ungreased cookie sheet press perforations to seal. Place 1/2 cups meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal.
*Bake at 350degrees for 25-30 minutes or until golden brown.
***To freeze let cool and place in heavy-duty resealable plastic bag. Can freeze up to3 months.***
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