Southwest Crescent Pie
Loaded with classic southwestern flavors, refrigerated crescent rolls makes this hearty ground beef chili, bean and corn pie easy to assemble.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
1 pound ground beef (80% to 85% lean)
1 (15 to 16-ounce) can chili beans in chili sauce
1 (14.5 to 15-ounce) can chili-seasoned stewed tomatoes, undrained
1/2 cup frozen or drained canned Mexican-style corn
1 (8-ounce) package refrigerated crescent dinner rolls
1/2 cup shredded cheddar-Jack cheese with jalapeño peppers
- Preheat oven to 375°F (190°C).
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
- Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375°F (190°C) oven 10 minutes. Remove from oven.
- Spoon beef mixture into crust. Sprinkle with cheese.
- Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.
Makes 4 servings.
Test Kitchen Tips:
- Cooking times are for fresh or thoroughly thawed ground beef.
- Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
- Color is not a reliable indicator of ground beef doneness.
Nutritional Information Per Serving (1/4 of recipe): 653 calories; 32 g fat (12 g saturated fat; 7 g monounsaturated fat); 87 mg cholesterol; 1482 mg sodium; 52 g carbohydrate; 7.3 g fiber; 36 g protein; 4.6 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 5.2 mg iron; 18.7 mcg selenium; 5.6 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.