Beef-Vegetable Skillet Bake

4.4
(32) 29 Reviews
Prep Time
35
min.
Total Time
50
min.
Servings

6 servings, 1/6 recipe (267 g) each

What You Need

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Make It

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  • Heat oven to 375ºF.
  • Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; 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 centre and short sides along edge of skillet.
  • Bake 12 to 15 min. or until golden brown. Let stand 5 min. before serving.

Substitute

Substitute frozen corn or your favourite frozen vegetable mix for the peas and carrots.

Substitute

Prepare using reduced-fat refrigerated crescent dinner rolls.

Note

If you don't have an ovenproof skillet, cover handle of regular skillet with several layers of foil before using as directed.

Servings

  • 6 servings, 1/6 recipe (267 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (267 g) each
AMOUNT PER SERVING
Calories 490
% Daily Value
Total fat 24g
Saturated fat 9g
Cholesterol 80mg
Sodium 1070mg
Carbohydrate 32g
Sugars 8g
Protein 36g
   
Vitamin A 70 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jcnyh@hotmail.ca |

    This was so easy to make and freezes well. I have also used mixed vegetable when I couldn't find just peas and carrots.

  • lucylawlu |

    wonderful

  • JenniferNaylor |

    to hard to place pastry on top

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