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TEX-MEX CASSEROLE
Although I intended to post a recipe for soup, I changed my mind once I began searching through my refrigerator. As I “dug around”, I found ground beef, crescent rolls, a left-over green pepper, half an onion, some button mushrooms, a half a bag of shredded cheese and some sour cream. My mind started “percolating” even more as I rummaged through my cupboards and found a can of tomato paste, a can of diced tomatoes and a can of cannellini beans. Bingo – with a little imagination and a dash of spices, this could turn into something deliciously Tex-Mex!! (I also had a small can of black olives, which I forgot to put in. Maybe they weren’t meant to be part of the recipe!!)
I think you’re gonna like this Tex-Mex Casserole with Crescent Roll Crust – it’s hearty, spicy and filling. And – you might already have most of the ingredients. Enjoy!
++ Oven at 350F ++ Large Casserole or 10" x 13" pan ++ Cook for 25 – 35 minutes
Ingredients
3/4 cup chopped green pepper 3/4 cup chopped onion 1 Tbs. olive oil 1 1/2 cups sliced button mushrooms 1 lb. ground beef 1 can (19 oz.) cannellini or kidney beans – DRAINED and RINSED 1 can (8 oz.) tomato sauce with basil, garlic & oregano 2 Tbs. tomato paste 1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano – DRAINED 1/3 cup sour cream 2 tsp. cumin 1/4 tsp. ground red pepper (cayenne pepper) 1/2 tsp. salt 1/4 tsp. pepper 2 cups shredded cheese – any type will do – I had 'Four Cheese Pizza Style' 1 package Pillsbury Crescent Rolls paprika – for color, if desired
Place 1 Tbs. olive oil In a large skillet and, over medium heat, cook pepper and onion until softened – about 8 minutes. Add sliced mushrooms and cook for another few minutes, then add 1 lb. ground beef. Continue cooking and stirring until ground beef is totally cooked. Add the next nine ingredients – rinsed, drained cannellini (or kidney) beans through to 1/4 tsp. pepper.
Pour approximately HALF of the mixture into a large casserole – or 10″ x 13″ pan. Sprinkle on two cups shredded cheese, and then spread on the rest of the meat mixture.
Unroll the crescent rolls and place them on top of the meat in a single layer. Sprinkle crescent rolls with a bit of paprika, for color, if desired.
Cook in a 350F oven for between 25 – 35 minutes. Beef mixture will be bubbly and the crescent rolls will be a deeper brown and less fluffy than usual. To be sure the crescent rolls are fully cooked, use a fork and lift up a section in the middle. If the crescent rolls aren’t fully cooked, just continue to cook a few minutes more until they are. Enjoy !!
Submitted October 04, 2014 at 08:32PM by cheechcr http://ift.tt/1pAn1Uo recipes
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