Beef-Vegetable Skillet Bake

Ingredients

• 1 can cream of mushroom soup (10 fl oz/284 mL)
• 675 g extra-lean ground beef 
• 225 g mushrooms fresh sliced
• 1  onion chopped
• 3 cups peas-carrots mix shopping list frozen
• 235 g crescent dinner rolls refrigerated
• 115 g velveeta process cheese product cut into 1/2-inch cubes
• 0.5 cup water 

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 evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil.
4. Add Velveeta; stir.
5. Remove from heat.
6. Unroll crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in centre and short sides along edge of skillet.
7. Bake 12 to 15 min. or until golden brown.
8. Let stand 5 min. before serving.