• Prep Time: 25 mins
  • Cooking Time: 30 mins
  • Serves: 8

Southwest Crescent Casserole

  • Recipe Submitted by on

 Ingredients List

  • 2 (8 oz.tube) refrigerated crescent dinner rolls
  • 1 Tbsp. olive oil
  • 1 lb. lean ground beef
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 1 cup salsa (thick and chunky)
  • 2 Tbsp. Taco seasoning mix
  • 1 cup frozen corn-thawed
  • 1 (15 oz. can) red beans-rinse and drained
  • 3/4 cup sour cream
  • 1 2/3 cups shredded cheddar cheese


Place ground beef in a large skillet greased with 1 Tbsp. olive. Cook over medium heat for 8-10 minutes, stirring occasionally. Add diced peppers and cook for 2-3 minutes. Drain the mixture.
Stir in salsa and taco seasoning. Cook for another 2-3 minutes. Stir in bean and corn, set aside.
In a bowl stir together sour cream and shredded cheddar cheese, set aside.
Preheat the oven to 375 F and lightly grease 10 inch round dish.
Open one 1 tube of crescent dinner rolls, separate them and arrange 8 triangles at the bottom and sides of baking dish, press and seal well to create the crust.
Spread beef mixture and smooth the top.
Using a spoon drop cheese mixture over the filling and spread into an even layer.
Open another can of crescent dinner rolls and arrange the triangles on top, leaving some space between them. Seal the edges and place in preheated oven.
Bake 25-30 minutes until golden brown. Tent the top with aluminum foil if it starts to brown too quickly.

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