Tasty Tuesday: Southwestern Crescent Pie

            Add some flavor to this dreary week! 

Add some southwestern flare to your Tuesday night dinner with this #TastyTuesday recipe for Southwestern Crescent Pie! 

It’s quick. It’s easy. It’s delicious.

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Beef It's What's For Dinner.

Southwestern Crescent Pie

Total Recipe Time: 35 minutes

Makes 4 servings

Ingredients

• 1 pound Ground Beef (80% to 85% lean)
• 1 can (15 to 16 ounces) chili beans in chili sauce
• 1 can (14-1/2 to 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 jalapeño peppers

Instructions

1. Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
3. Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375°F oven 10 minutes. Remove from oven.
4. Spoon beef mixture into crust. Sprinkle with cheese. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.

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