Prep 15 mins
Cook 30 mins
We made this all the time when I was growing up. It originally came from the Pillsbury bake off book from the 1970's I think. We lost it for several years and I emailed the company and they sent it to me. It was one of my brother's favorite meals and when he came back from serving the Army in Iraq, we fixed it for him as a surprise. We never used the Pillsbury refrigerated crescent rolls like the recipe called for but would put it in a pie crust. Also, we left off the American cheese.
- 1 lb ground beef
- 1⁄4 cup chopped onions or 1 tablespoon instant minced onion
- 1⁄2 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce
- 1 3⁄4 cups pork and beans (I used pinto beans)
- 1 (6 ounce) can tomato paste
- 4 ounces cheddar cheese (can use sliced American or cheddar)
- 1 double crust pie crusts (see note below for use pastry crust or crescent refrigerated roll) or 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (see note below for use pastry crust or crescent refrigerated roll)
- If you want to use a 2 crust pie shell you can or use what the recipe calls for which is 1 (8 oz.) can of Pillsbury refrigerated crescent rolls.
- Preheat oven to 350°F.
- Fry ground beef and onion together until brown and onion is tender.
- Drain meat.
- Stir in salt, Worcestershire sauce, Tabasco sauce, beans and tomato paste.
- Simmer while preparing crust.
- (If using crescent rolls, separate cough into 8 triangles. Arrange triangles in ungreased 9 or 10 inch pie pan in a spoke fashion with narrow tips of triangles extending over pan 4 inches. Press dough over bottom of pan. Spoon meat mixture into crust; top with cheese if desired. Bring tops of dough over filling to center).
- (If using pie crust then just spoon meat mixture into pie crust and top with cheese if desired. Put top crust on and make a few slits in it).
- Bake 25-30 minutes until golden brown.