• Cooking Time: 30
  • Servings: 4 - 6
  • Preparation Time: 10


This is a modified version of a well loved recipe from my childhood. My best friend's mother would make this recipe with sloppy joe mix. My husband and I changed it to Mexican spices to satisfy our adult palates.


  • 2 tubes refrigerated crescent rolls
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • 1 can chili beans hot or mild
  • 3 cups Mexican blend shredded cheese
  • 1 tablespoon of cumin
  • Non stick spray
  • 9X13 glass baking dish
  • Preheat oven to 350 degrees


  • Spray the bottom and sides of the baking dish.
  • Layer the bottom of the dish with one tube of crescent rolls.
  • The rolls will most likely be in triangle shapes that you have to organize and then pat together to fit the entire dish.
  • Bake the crescent rolls for eight minutes or until the dough is slightly firm to the touch, but not golden or flaky.
  • While the first layer of dough bakes, brown one pound of lean ground beef.
  • Add the taco seasoning packet as per the package directions.
  • Drain excess fat and water.
  • Add the entire can of chili beans once the meat is cooked to temperature.
  • Remove the first layer of crescent rolls from the oven, and sprinkle two cups of cheese over the top.
  • Then spoon all of the meat mixture over the top of the cheese and rolls.
  • Repeat the crescent roll layering over the top of the meat mixture.
  • Bake for 15 to 20 minutes or until rolls are golden brown and puffed up.
  • Layer with the remaining two cups of cheese and bake an additional five minutes or until cheese is melted.
  • Serve immediately!

Categories: Beef  Casserole  Main Dish 
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