MEXICAN CASSEROLE

By cecelia26_

Ingredients

• 1 lb ground beef, cooked, drained
• 1 package (1 oz) Old El Paso taco
• seasoning mix
• 1 can (11 oz) Green Giant
• Steam Crisp Mexicorn
• whole kernel corn with red and
• green peppers, undrained
• 1 1/2 cups (6 oz) shredded Cheddar-
• Jack with jalapeño peppers
• cheese blend
• 1 can (8 oz) Pillsbury refrigerated
• crescent dinner rolls or
• 1 can (8 oz) Pillsbury Crescent
• Recipe Creations
• refrigerated seamless
• dough sheet

Details

Adapted from pillsbury.com

Preparation

Step 1

In a 10" skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into
12 x 8" (2 qt) 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 degrees for 15 -20 minutes or until golden brown.