Friday, January 6, 2012

Mexican Casserole

Mexican Casserole
1 pound ground beef, cooked and 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 1/2cups 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


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.


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