Recipe by Sandy in Oklahoma
Quick and easy. I usually have these ingredients on hand so on busy days, this is one of the fast dinners that I throw together. It's adaptable and still comes out well. If I don't have the mexicorn, I use frozen corn. I use any type of canned beans that I have in the pantry. You can chop a few jalapenos to make it hotter if that's what you like. We top each serving with chopped tomatoes, onions and sour cream.
- 1 lb ground beef
- 1 (15 ounce) can ranch style beans, rinsed and drained
- 1 (10 ounce) candiced tomatoes and green chilies, undrained
- 1⁄2 cup canned Mexican-style corn, drained
- 1⁄2 cup water
- 1 beef bouillon cube
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 1⁄2 cup shredded monterey jack pepper cheese
Directions See How It's Made
- Heat oven to 375 degrees. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles. Drain and return to skillet.
- Stir in beans, tomatoes, corn, cumin, garlic, water and bullion cube. 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 degree 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.