Black Bean and Beef Casserole

READY IN: 40mins
Recipe by Harmoni

This is an adaptation to a Pilsbury recipe. It is fast, easy and tastes fantastic. Peppers can be added. This recipe is very customizable.

Top Review by Gadgetsmidnight

I am pleased to be the first to review this recipe. I did most of the recipe as written. I did, however, drain the black beans and add about 1/2 of a red pepper chopped. Overall the recipe was very tasty as is. If I were to add or change anything it would be...the last 5 minutes in the skillet I would do uncovered to decrease some of the excess water, add so chopped green chilis to give it another depth of flavor, and maybe bake the cresent roll (used as a crust on the bottom) for a bit before adding the meat mixture. (The middle of the casserole bread layer was a bit soggy.) If you let the casserole set for about 30 minutes or so after baking it will be easier to put on the plate. Obviously, I didn't do that for the photo and it fell apart. Thanks Harmoni for sharing your recipe. Made for PAC Spring 2012.

Ingredients Nutrition

  • 1 large onion, chopped
  • 1 cup diced tomato (optional, can use more or less)
  • 1 (15 ounce) can black beans
  • 1 lb ground beef
  • 12 cup water
  • 1 (1 ounce) packet taco seasoning
  • 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
  • 2 cups shredded cheddar cheese (or your cheese of choice)


  1. Cook onions, add beef.
  2. Half way through the browning process add tomatoes and beans.
  3. Over medium heat finish browning the meat.
  4. Add water and taco seasoning, reduce heat to low and simmer cover for 15 minutes.
  5. While meat is simmering, preheat oven to 350.
  6. in a 13x9in dish unroll the seamless crescent.
  7. Put meat mixture on top of the crescent.
  8. Sprinkle with cheese.
  9. Bake for 20 minutes or until crescent is light golden brown.

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