Tex-Mex Crescent Casserole

  • 1 lb. lean ground beef
  • 1 medium onion - peeled and sliced into thin wedges
  • 1 c. frozen corn
  • 1 (15 oz.) can black beans - drained and rinsed
  • 1 packet taco seasoning
  • 1 c. shredded cheddar or pepper jack cheese
  • 2 cans refrigerated crescent roll dough
  • 1 large chopped tomato - for garnish
  • 2 c. thinly sliced lettuce - for garnish
  • Sour cream - for garnish

Preheat the oven to 350 degrees Fahrenheit.

Brown the ground beef in a skillet with the onion. When the meat is fully cooked, add the corn and black beans and cook until bubbling. Add the taco seasoning and water, according to the taco seasoning packet instructions. Place the meat mixture evenly in the bottom of a 9x13-inch baking dish. Sprinkle the grated cheese evenly over the top of the meat.

Unwrap the crescent roll dough and roll up each triangle from the large end to the small end. Carefully arrange them in the pan over the meat and cheese.

Bake, uncovered, for about 30 minutes or until sauce and cheese are bubbly and the crescent rolls are browned. Serve with the tomato, lettuce, and sour cream as garnishes.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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