Southwest Crescent Pie

Southwest Crescent Pie

Prep Time

15

Cook Time

40

Serves

4

  • 1 pack Schweid & Sons The Signature Blend Ground Beef Brick

  • 1 15 – 16 oz can Chili Beans in Chili Sauce

  • 1 14.5 – 15 oz can Chili-Seasoned Stewed Tomatoes (undrained)

  • 1/2 cup Canned Mexican-Style Corn (frozen or drained)

  • 1 8 oz package Refrigerated Crescent Dinner Rolls

  • 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.

  • 5. 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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