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Ingredients: |
| 1 |
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pound ground beef (80% to 85% lean) |
| 1 |
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can (15 to 16 ounces) chili beans in chili sauce |
| 1 |
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can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained |
| 1/2 |
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cup frozen or drained canned Mexican-style corn |
| 1 |
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package (8 ounces) refrigerated crescent dinner rolls |
| 1/2 |
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cup shredded Cheddar-Jack cheese with jalapeño peppers |
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Instructions: |
| 1. |
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Heat oven to 375°F. 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. Pour off drippings. |
| 2. |
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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. |
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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. |
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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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| Makes 4 servings. |
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| | Nutrition information per serving: 653 calories; 32 g fat (12 g saturated fat; 7 g monounsaturated fat); 87 mg cholesterol; 1482 mg sodium; 52 g carbohydrate; 7.3 g fiber; 36 g protein; 4.6 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 5.2 mg iron; 18.7 mcg selenium; 5.6 mg zinc. |
