1 lb. ground beef (80% - 85% lean)
1 can (15-16 ounces) chili beans in chili sauce
1 can (15 ounces) chili-seasoned stewed tomatoes, undrained
1/2 cup frozen or drained canned Mexican-style corn
1 package (8 ounces) refrigerated crescent dinner rolls
1/2 cup shredded Cheddar-Jack cheese with jalepeño peppers
Preheat oven to 375F. Heat large nonstick skillet over medium heat and add ground beef Pan-fry for 10 minutes, stirring occasionally; drain.
Stir in beans, tomatoes, and corn; boil for about 10 more mintes until most of the liquid has evaporated, stirring occasionally.
While that is cooking, separate crescent roll dough into 8 triangles and line a 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form a crust. Bake at 375F for 10 minutes then remove.
Spoon cooked beef mixture into crust and top with cheese. Bake 10 minutes more, until edges of crust are golden brown and cheese is melted.
Makes 4-6 servings.
1 can (15-16 ounces) chili beans in chili sauce
1 can (15 ounces) chili-seasoned stewed tomatoes, undrained
1/2 cup frozen or drained canned Mexican-style corn
1 package (8 ounces) refrigerated crescent dinner rolls
1/2 cup shredded Cheddar-Jack cheese with jalepeño peppers
Preheat oven to 375F. Heat large nonstick skillet over medium heat and add ground beef Pan-fry for 10 minutes, stirring occasionally; drain.
Stir in beans, tomatoes, and corn; boil for about 10 more mintes until most of the liquid has evaporated, stirring occasionally.
While that is cooking, separate crescent roll dough into 8 triangles and line a 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form a crust. Bake at 375F for 10 minutes then remove.
Spoon cooked beef mixture into crust and top with cheese. Bake 10 minutes more, until edges of crust are golden brown and cheese is melted.
Makes 4-6 servings.