Jean O’Toole, the Beef Babe, was here today to show us how to make a delicious Southwest Crescent Pie! Here’s how to make it:
SOUTHWEST CRESCENT PIE
Ingredients:
1 lb. ground beef (80% to 85% lean)
1 can (15 to 16 ounces) chili beans in chili sauce
1 can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained
½ cup frozen or drained canned Mexican-style corn
1 package (8 ounces) refrigerated crescent dinner rolls
½ cup shredded Cheddar-Jack cheese with jalepeño peppers
Instructions:
Heat oven to 375˚F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4–inch crumbles and stirring occasionally. Pour off drippings. Stir in beans, tomatoes and corn; 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˚F 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.
SERVES: 4
PREP TIME: 5 mins
COOK TIME: 30 mins
