It is always a challenge for me to find something to fix for lunch--especially on the weekends. It seems like we have the same thing over and over, and we all get tired of sandwiches. Here is my variation on a recipe that Pampered Chef had in one of their cookbooks several years ago. It got a thumbs-up from all my guys, and it was really easy to make using just a few ingredients. I used two packs of crescent roll dough, 1 pound of ground beef, one packet of taco seasoning, one can of pinto beans (you could use black beans instead,) some grated cheddar cheese, and finally some lettuce, tomatoes, and salsa. I really just used stuff I already had on-hand, so this recipe could vary based on what you have.
|First, brown 1 lb. of ground beef (or turkey,) drain, and add in|
a packet of taco seasoning, stirring to coat well. I did
not add any water, because it makes the meat too
juicy and it will drip off the pan in the oven.
|Spray a round pan with cooking spray, then lay the crescent rolls|
around the pan, overlapping them slightly. Be sure to place them inside the edge
of the pan enough to allow for filling.
|Scoop meat mixture onto the ring of dough, sprinkle on grated cheese, |
fold over dough, and tuck in points.
|Drain a can of beans and pour into center of pan, then bake at 375 until |
golden brown (about 15 minutes.)
|Sprinkle some more cheese on top of beans.|
|Add lettuce and tomato, and whatever else you like.|
Cut into wedges, like you would cut a pie, and serve with salsa, sour cream or
spicy ranch dressing.
If you precook the meat and save it in the fridge, this would make a really quick ballgame- or after-practice-night supper to put together.
|I had four triangles of crescent roll dough leftover,|
so I rolled up four pigs-in-blankets using
leftover dogs from my freezer. The dough
freezes just fine, and we'll have these for lunch
during the school week.