Beefy Nacho Crescent Bake

• 1 (10 3/4 ounce) cancondensed Fiesta nacho cheese soup
• 1 cup milk
• 1 lb ground beef
• 1 tablespoon chili powder
• 1 12 teaspoons ground cumin (or more to taste)
• 1 teaspoon dried oregano
• 1 (8 count) package crescent roll dough
• 14 cup cheddar cheese, shredded

1. Preheat oven to 375 degrees.
2. Coat 13x9-inch baking dish with cooking spray.
3. Combine soup and milk in medium bowl, and pour evenly into dish.
4. Brown ground beef; drain.
5. Stir in seasonings and stir over medium heat for two minutes.
6. Remove from heat.
7. Separate dough into four rectangles; press perforations together.
8. Roll each piece to 8x4-inches.
9. Cut each in half to produce eight 4-inch squares.
10. Spoon beef mixture evenly into centers of dough and lift corners up, pinching and twisting to seal.
11. Place in dish.
12. Bake, uncovered, 20-25 minutes or until crescents are golden brown.
13. Sprinkle with cheese and return to oven for five minutes.

milk, ground beef, chili powder, ground cumin, oregano, crescent roll, cheddar cheese

Taken from www.food.com/recipe/beefy-nacho-crescent-bake-251213 (may not work)