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Recipe: mexican-style beef crescents

mexican-style beef crescents recipe image
Mexican-style beef crescents serving suggestion

mexican-style beef crescents


  • 12 ounce package refridgerated or frozen fully-cooked ground beef crumbles
  • 1 1/2 cup shredded Monterey Jack pepper cheese
  • 1/4 cup chopped drained cranberries
  • 2 tablespoon apple juice
  • 1 1/4 teaspoon ground cumin
  • 3/4 tablespoon garlic powder
  • 1 1/2 packages (15 ounces) refrigerated prepared pie crusts (3 crusts)
  • 1 egg beaten with 1 teaspoon water


Heat oven to 400?°F. If using frozen beef crumbles, defrost according to package directions. Combine beef, cheese, cranberries, juice, cumin and garlic powder in bowl.

Cut each pie crust into 12 wedges (36 total). Place 1 level Tbsp. beef mixture on wide end of each wedge. Beginning at wide end, roll up wedges; curve ends to form crescents.

Place crescents 1 inch apart on greased baking sheets; brush tops lightly with egg wash. Bake 15 to 18 minutes or until golden brown. Serve warmx

Suggestions: One pound of fresh ground beef can be substituted. Cook in skillet over medium heat 8 to 10 minutes or until beef is not pink; drain well.

Tips from Our Cook: To make crescents ahead: Cook as directed. Wrap tightly and freeze up to 2 weeks. To reheat, place on lightly greased baking sheets. Bake in 350?°F oven 12 to 13 minutes or until heated.