Casseroles are both hearty and economical choices when trying to feed a crowd (or a large family). Plus, when crunched for time, they’re quick to throw together and slide in the oven and can even be made ahead to put a filling, low-stress meal on the table following a busy day.
This twist on a classic Mexican dish is stuffed full of meat, onions and cheeses, sitting on top of a crescent roll dough crust. You can add even more flavor by topping it with olives, green peppers, lettuce and tomatoes then serving with a side of sour cream, chips and salsa.
- 1 pound ground beef
- 1 can (16 ounces) refried beans
- 1/4 cup chopped onion
- 1 package taco seasoning
- 1 can (8 ounces) refrigerated crescent rolls
- 1-2 cups shredded cheddar cheese
- 1-2 cups shredded part-skim mozzarella cheese
- chopped green pepper (optional)
- shredded lettuce (optional)
- chopped tomatoes (optional)
- sliced ripe olives (optional)
- Heat oven to 350° F. In large skillet over medium heat, cook and crumble beef until no longer pink; drain. Add beans, onion and taco seasoning.
- Unroll crescent roll dough. Press onto bottom and up sides of greased 13-by-9-inch baking dish; seal seams and perforations.
- Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, about 30 minutes until golden brown. If desired, sprinkle with green pepper, lettuce, tomatoes and olives.