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Main dishes

Beef-Vegetable Skillet Bake

Beef-Vegetable Skillet Bake recipe
photo by:kraft
Give chicken the night off with this beef and vegetable skillet bake. The packaged crescent roll dough simplifies prep and makes an impressive crust.
time
prep:
30 min
total:
45 min
servings
total:
4 servings
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What You Need

1
lb.   extra-lean ground beef
1/2
lb.  sliced fresh mushrooms
1
 onion, chopped
2
cups  frozen peas and carrots
1
can  (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/4
lb.  (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
1
can  (8 oz.) refrigerated reduced-fat crescent dinner rolls

Make It

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 is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.

UNROLL crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.

BAKE 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and glass of fat free milk to round out the meal.
Substitute
Substitute frozen corn or your favorite frozen vegetable mix for the peas and carrots.
Note
If you don't have an ovenproof skillet, cover handle of regular skillet with several layers of foil before using as directed.
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