Croissant stuffed with nacho cheese and beef topped with hot Cheetos crumbles

Ingredients 1/2 lb ground beef (lean, at least 80%) 2 tbsps Old El Paso™ taco seasoning mix (from 1-oz package) 1/2 cup Old El Paso™ Thick 'n Chunky salsa 8 ozs Pillsbury™ Refrigerated Crescent Dinner Rolls 1/2 cup Mexican cheese blend (2 oz)

1/2 cup crushed Flaming hot Cheetos

Directions

1 Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa. 2 Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal. 3 Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese. 4 Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open. 5 Top with crushed Flaming Hot Cheetos.

6

Bake 13 to 17 minutes or until golden brown.

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