Mexican Casserole #3

By carvalhohm

Ingredients

• 1 lb ground beef, cooked, drained
• 1 package (1 oz) taco seasoning mix
• 1 can (11 oz) 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) refrigerated crescent dinner rolls or 1 can (8 oz) Crescent Recipe Creations® refrigerated seamless dough sheet

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 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.

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.

Bake at 375°F 15 to 20 minutes.