Description
A hearty Tex-Mex-inspired casserole layered with savory beef, beans, and a creamy cheesy crust—perfect for cozy weeknight dinners or potlucks.
Ingredients
- 1 lb ground beef
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 can Rotel (diced tomatoes & green chilies)
- 1 can black beans, rinsed and drained
- 1 cup corn (canned, frozen, or fresh)
- 2 tbsp taco seasoning
- 4 oz cream cheese, softened
- 1 tube crescent roll dough
- 1½ cups shredded cheddar cheese
- 2 green onions, sliced (optional garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, cook ground beef and onion over medium-high heat until beef is browned and onion is tender. Drain excess fat.
- Add garlic and taco seasoning to the skillet and stir for 1-2 minutes until fragrant.
- Stir in Rotel, black beans, and corn. Simmer for 5 minutes.
- Reduce heat and stir in cream cheese until melted and fully combined.
- Unroll crescent roll dough and press into a 9×13-inch baking dish, stretching slightly up the sides.
- Spread the beef mixture over the dough and top evenly with shredded cheddar cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly and the crust is golden brown.
- Let rest for 10 minutes before slicing. Garnish with green onions if desired.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Freeze cooled portions wrapped tightly for up to 2 months.
- Reheat in a 350°F oven or microwave individual portions with a damp paper towel to retain moisture.
- Try ground turkey, chicken, or plant-based crumbles as meat substitutes.
- Make gluten-free by using GF dough and taco seasoning.