Mexican Casserole

By Paynoff

Ingredients

• 1 lb ground beef, cooked, drained
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
• 1 1/2 cups shredded Cheddar-Jack with jalapeño 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

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 the cheese.
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.
3.Bake at 375°F 15 to 20 minutes.