Mexican Casserole

Top a sassy Mexican filling with flaky Pillsbury® crescents in a quick and easy casserole ready in just 30 minutes.

Yield:

6 Servings

 

Recipe from

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 400
Caloriesfromfat 190
Fat 22 g
Satfat 8 g
Cholesterol 70 mg
Sodium 970 mg
Carbohydrate 27 g
Fiber 0 g
Sugars 6 g
Protein 23 g
Calcium 4 %
Iron 15 %

Ingredients

1 pound ground beef, cooked, drained
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar-Jack with jalapeno peppers cheese blend (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Preparation

Step 1:  In 10 inch skillet, mix beef taco seasoning mix and corn.  Heat to boiling over medium-high heat, stirring occasionally.  Spoon into ungreased 12x8 inch (2 quart) glass baking dish; sprinkle with 1 cup of cheese.

Step 2:  Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal).  Place on top of meat mixture.  Sprinkle with remaining 1/2 cup cheese.

Step 3:  Bake at 375°F for 15 to 20 minutes.

 

Note: