Beefy Chili Crescent Rolls

Preheat oven to 350 degrees F.

Over medium heat, cook the hamburger on the stovetop with the chilies and spices until the beef is well done and you can’t see any pink anymore. Drain well.

Combine the beef mixture with room temperature cream cheese and shredded cheese. I actually use the pre-shredded Mexican blend if I have it, otherwise I use cheddar. Taste. If you want, add more of the taco seasoning or the chili seasoning until you get it to your taste. I didn’t add salt, as the cheese and the seasonings made mine taste as salty as they needed to be, and extra salt would have been too much.

Open crescent roll cans and lay them out, and then put beef mixture on the shortest triangle length. Then roll up the dough into little packages, but don’t worry about making sure the edges are sealed. The filling will not leak out.

Bake at 350F on a cookie sheet for about 10 minutes, or until golden brown and tasty.