Beef-Vegetable Skillet Bake

Ingredients

• 10 oz cream of mushroom soup reduced-fat reduced-sodium canned
• 1 lb extra-lean ground beef 
• 0.5 lb mushrooms fresh sliced
• 4 oz milk velveetaâ 2% cut into 1/2-inch cubes
• 1  onion chopped
• 2 cups peas-carrots mix shopping list frozen
• 8 oz crescent dinner rolls refrigerated reduced-fat canned

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375F.
2. Brown meat in large ovenproof nonstick skillet.
3. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil.
4. Add VELVEETA; stir.
5. Remove from heat.
6. Unroll crescent dough; separate into 8 triangles.
7. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
8. Bake 12 to 15 min. or until crust is golden brown.
9. Remove from heat.
10. Let stand 5 min. before serving.