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.
See for
yourself by visiting
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
- 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.
- Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
- 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.
- 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.
