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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 1 lb ground beef
- 1 (15 ounce) can ranch style beans, rinsed and drained
- 1 (10 ounce) candiced tomatoes and green chilies, undrained
- 12 cup canned Mexican-style corn, drained
- 12 cup water
- 1 beef bouillon cube
- 12 teaspoon cumin
- 12 teaspoon garlic powder
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 12 cup shredded monterey jack pepper cheese
Method
- 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.
