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Preparation Time : 10
Cook Time : 23
Total Time : 33
1 1⁄4 lbs lean ground beef
2 -3 garlic cloves, minced
1 -2teaspoon salt, to taste (original called for 2 tsp, but I use less)
1⁄2 teaspoon southwest spicy seasoning (I like a spicy version)
2 (8 ounce) cans crescent roll dough, tubes
2 (4 ounce) cans whole green chilies, cut so there are 6 large strips total (save rest for another use)
1cup cheddar cheese, shredded (to taste)
1⁄2 medium onion , chopped
1cup salsa, to taste
4tablespoons light sour cream or 4 tablespoons sour cream
1⁄4 cup scallion, sliced
1⁄4 cup black olives, sliced (optional)
2tablespoons fresh cilantro, minced, garnish (optional)
Preheat oven to 375 degrees.
Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
Unroll first package of crescent rolls, pressing together seams.
Separate into 6 individual squares (do not separate into triangles) and place onto a lightly greased baking sheet, leaving about an inch between each square.
Lay one chile on each of the crescent roll squares, cut sides up.
Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
Open the second pack of crescent rolls and make another 6 sqaures as before, then place a square piece over each of the wraps, no need to seal edges.
Top each wrap with another sprinkling of cheese.
Bake for 13 minutes or until the top has melted and is just slightly golden brown (check early a different brands of crescent rolls may cook a bit faster or slower). Garnish with sour cream, scallions, cilantro, olives, more raw onions, and more salsa as desired.
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