* 1 lb. ground beef (80-85% lean) * (15-16 oz.) can chili beans in chili sauce * (14 1/2 to 15 oz.) can chili-seasoned stewed tomatoes, undrained * 1/2 c. frozen or drained canned Mexican-style corn * 8 oz. refrigerated crescent dinner rolls * 1/2 c. shredded Cheddar-Jack cheese with jalapeño peppers
What to do:
1. Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., breaking into 3/4-in. crumbles and stirring occasionally. Pour off drippings. 2. Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 min. or until most of the liquid has evaporate, stirring occasionally. 3. Meanwhile separate crescent roll dough into 8 triangles. Line 9-in. 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 min. Remove from oven. 4. Spoon beef mixture into crust. Sprinkle with cheese. Bake 8-10 min. or until edges of crust are golden brown and cheese is melted.