Ingredients

1 pound Certified Hereford Beef ground beef 

1 can (15 to 16 ounces) chili beans in chili sauce

1 can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained

1/2 cup frozen or drained canned Mexican-style corn

1 package (8 ounces) refrigerated crescent dinner rolls

1/2 cup shredded Cheddar-Jack cheese with jalapeño peppers

Instructions

• Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
• Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
• Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375°F oven 10 minutes. Remove from oven.
• Spoon beef mixture into crust. Sprinkle with cheese. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.

Source: American Hereford Association