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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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. Ingredients:
1 lb ground beef |
1 (15 ounce) can ranch style beans, rinsed and drained |
1 (10 ounce) can diced 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:
1. 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.
2. 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.
3. 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.
4. 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.
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