Updated 146 Days ago

Southwest Beef Crescent Pie

 40 minutes

1 lb ground beef
1 can (15 to 16 oz) chili beans in chili sauce
1 can (14-1/2 to 15 oz) chili-seasoned stewed tomatoes, undrained
1/2 cup frozen or drained canned Mexican-style corn
1 can (8 oz) refrigerated crescent dinner rolls
1/2 cup shredded Cheddar-Jack cheese with jalapeño peppers


1. Heat oven to 375°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. Pour off drippings.  Add beans, tomatoes and corn; bring to a boil. Cook and stir 10 minutes or until almost dry.


2. Separate dough into 8 triangles; place in 9" pie plate, narrow tips toward center. Press edges together to seal. Bake in 375°F oven 10 minutes.


3. Spoon beef mixture into crust; top with cheese. Bake 8 to 10 minutes or until crust is golden and cheese is melted.

4 servings

Courtesy Cattlemen's Beef Board.



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