1 envelope taco seasoning
1/3 cup salsa
1 tube (8 oz.) refrigerated crescent rolls
4 oz. cream cheese, softened
1/2 cup refried beans
1 cup (4 oz.) shredded Mexican cheese blend or cheddar cheese
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| BEAN 'N' BEEF CRESCENT PIE | ||
| Yields about 6-8 servings | ||
| 1-1/4 lb. ground beef 1 envelope taco seasoning 1/3 cup salsa 1 tube (8 oz.) refrigerated crescent rolls 4 oz. cream cheese, softened 1/2 cup refried beans 1 cup (4 oz.) shredded Mexican cheese blend or cheddar cheese |
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| In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough. Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted. | ||