April 27, 2010

Recipe Review- Bean-N-Beef Crescent Pie

Bean-N-Beef Crescent Pie


  • 1 1/4 pounds ground beef ( I used 1 lb.)
  • 1 (1.25 ounce) package taco seasoning
  • 1/3 cup salsa (whole cup)
  • 1 (8 ounce) package refrigerated crescent rolls (used 2)
  • 4 ounces cream cheese, softened (not very much of this)
  • 1/2 cup refried beans (whole can)
  • 1 cup shredded Mexican blend cheese or Cheddar cheese


  1. In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
  1. Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.  
 I baked the crescent rolls first before adding the filling so they wouldn't get soggy. I know we don't care for cooked cream cheese that much so I only added a really fine layers. Otherwise we just followed the adjustments above.
Kid-wouldn't eat it at all, he saw the beans.
Mr.- He said a 4/5. He liked it with some sour cream on top.
Me- I say 4/5 too. I think a bit of fresh tomatoes and lettuce would really top this off.
 Over all, we'll probably have this again. 

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