Ground Beef Mexi Wraps

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• Servings: 6
• 1 1/4 lbs lean ground beef
• 2 -3 garlic cloves, minced
• 1 -2 teaspoon 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)
• 1 cup cheddar cheese, shredded (to taste)
• 1/2 medium onion, chopped
• 1 cup salsa, to taste
• 4 tablespoons light sour cream or 4 tablespoons sour cream
• 1/4 cup scallion, sliced
• 1/4 cup black olives, sliced (optional)
• 2 tablespoons fresh cilantro, minced, garnish (optional)

Recipe

• 1 preheat oven to 375 degrees.
• 2 brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
• 3 unroll first package of crescent rolls, pressing together seams.
• 4 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.
• 5 lay one chile on each of the crescent roll squares, cut sides up.
• 6 top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
• 7 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.
• 8 top each wrap with another sprinkling of cheese.
• 9 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.