Beef Vegetable Skillet Bake

This was a fantastic recipe. It may not seem like a large dish, but a small serving is very filling. Plus it's got the wonderful ability to hide vegetables, which is always good for me. Add a nice little side salad and you're set.

• 1 lb extra lean ground beef
• 1/2 lb sliced fresh mushrooms
• 1 onion, chopped
• 2 cups frozen peas and carrots
• 1 can (10.75 oz) reduced fat, reduced sodium condensed cream of mushroom soup
• 1/4 lb (4 oz) velveeta, cut into 1/2 inch cubes
• 1 can (8oz) refrigerated, reduced fat crescent rolls

Heat oven to 375 degrees. Brown meat in a large ovenproof, non-stick skillet. Add mushrooms and onions, cook 8-10 minutes or till liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup, bringing to a 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 12-15 minutes or till crust is golden brown. Remove from heat. Let stand 5 minutes before serving.

NOTES: As you can see from the photo, I don't own an oven proof skillet. So I cooked everything in a deep skillet and then transferred it to a lightly greased 9 by 9 pan. I had to curl the edges of the crescent dough in a bit, but it worked just fine. 

Serves: 6 - 8
Prep Time: 30 minutes
Total Time: 45 minutes

Recipe from KraftRecipes,com