Thursday, April 7, 2011

Mexican Pot Pie (Aimee)


1 lb ground chuck
1 can pillsbury crescent rolls
1 can corn rinsed and drained
1 can black beans rinsed and drained
1/2 chopped onion
1/2 packet taco seasoning
1/2 packet ranch seasoning
1.5 cups 2 % shredded mexican cheese
1 10 oz can low-fat cream of mushroom soup
1/2 cup low fat sour cream
2 tb butter
In a 9x9 glass baking dish, spray with pam and place half of the crescent rolls in the bottom, covering the bottom completely.
Brown ground beef and saute onion in pan. Add taco seasoing and ranch seasoning to meat. Season with salt and pepper if desired.

In a large glass bowl, stir together sour cream, and cream of mushroom. Then add corn and black beans (rinse and drain first). Add cooked ground beef to bowl and stir together. Add cheese and stir in. Pour mixture over crescent rolls in glass baking dish, then roll out the other 4 crescent rolls over the top to make the top crust. Pierce with a knife several times. Melt about 2 TB of butter and brush over the top. Bake at 325 for about 30-35 minutes.

The kids loved this meal and we served with cantaloupe.

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