Saturday, August 13, 2011

Spicy Beef Bundles with Fiesta Rice

Spicy Beef Bundles? Silly name, I know. My mom found this recipes YEARS ago, while I still lived at home. I have never come across any recipe even similar to these. I would describe it as chimichanga-ish. But, it is baked, not deep fried. My husband is not an olive fan, so these were coined "crappy olive bundles" until I started omitting the olives. I made them last night for friends and they LOVED them. I even added the olives, but used chopped, and Derek was none the wiser. The "Fiesta Rice" paired nicely.

2 (8pk) crescent rolls
1 lb ground beef
taco seasoning packet
green pepper (diced)
1/2 c olives, sliced or chopped (optional, I guess)
2 (3 oz) cream cheese (softened)
shredded cheddar cheese
melted butter (or margarine)
crushed taco chips (we use Doritos)

brown beef with green peppers and drain
add taco seasoning and cream cheese, combine well, add olives
break crescent rolls into 8 rectangles, pinch dough to get rid of seam
put some filling down center of each rectangle
top each with shredded cheese
fold up ends and seal to create a little closed up rectangular bundle
brush melted butter on each and sprinkle with crushed chips

Bake at 375 degrees for 15-20 minutes


(This recipe is from Campbell's Soup. Really simple, but good)

1 can Campbell's Chicken Broth
1/2 c water
1/2 c chunky salsa
2 cups uncooked Minute rice

Heat chicken broth, water and salsa in saucepan to a boil. Stir in 2 cups rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

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