Ken's Mexican Chili Pie
Ken's recipe uses refrigerated crescent rolls for the crust in this hearty Mexican chili pie casserole.
1 1/2 pounds ground beef
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/4 cup sliced black olives
1 cup sour cream
1/3 cup chopped onion
1 cup Catalina salad dressing
2 (8-ounce) packages refrigerated crescent rolls
2 tomatoes, sliced
2 cups shredded cheddar cheese
1/4 cup sliced jalapeños
- Sprinkle ground beef with chili powder and garlic salt. Brown in a large fry pan over medium heat until meat loses it's pink color. Drain.
- Combine sliced black olives, sour cream, onion, and Catalina salad dressing.
- Unroll refrigerated crescent rolls. Flatten and line the sides and bottom of a 13x9x2-inch baking dish. Pinch the seams together to seal. Spread the meat mixture on top of the dough. Thinly slice tomatoes, and use half to layer on top of the meat. Follow with half of shredded cheddar cheese and half of the olive mixture. Repeat the layers, and top with sliced jalapeños.
- Bake in a preheated oven at 375°F (190°C) about 10 to 15 minutes or until the crust is brown.
Makes 6 servings.