Southwest Crescent Pie --
  • Total Recipe Time: 35 minutes
  • Makes 4 servings


  1. 1 pound Ground Beef (80% to 85% lean)
  2. 1 can (15 to 16 ounces) chili beans in chili sauce
  3. 1 can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained
  4. 1/2 cup frozen or drained canned Mexican-style corn
  5. 1 package (8 ounces) refrigerated crescent dinner rolls
  6. 1/2 cup shredded Cheddar-Jack cheese with jalapeño peppers


  1. 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.
  2. Stir in beans, tomatoes and corn; 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°F 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.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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