Saturday, April 28, 2012
Hot and Hearty Southwest Beef Pie
This is not my original recipe, but this is my tweaked version of the original recipe (hubby brought it home from work several months ago, and I'm just now trying it.
1 lb. ground sirloin
1 can (15 to 16 oz.) chili beans in chili sauce or chili beans mixed with chili sauce (I had to do the latter, because I couldn't find the first)
1 can (14.5 to 15 oz.) chili ready tomatoes, undrained
11 oz. can of Mexican-style corn, drained
1 and 1/2 cans of crescent rolls (actually 11 triangles, as you pull them apart).
Shredded Cheddar-Jack cheese with jalepeńo peppers or shredded mexican style cheese ( again, I used the latter, because I couldn't find the first)
Preheat oven to 375°F. Brown ground sirloin in large nonstick skillet or stainless steel skillet, sprayed with olive oil non-stick cooking spray, over medium heat until done. Drain. Add beans, tomatoes, and corn; bring to boil. Cook and stir for 10 minutes or until almost dry. Separate crescent roll into 11 triangles; place in 9 inch pie pan with narrow tips toward center. Press edges to seal. Bake for 10 to 12 minutes. Spoon beef mixture onto crust; top with cheese. Bake for 8 to 10 minutes.