Mexican Casserole

This was a great recipe. Very simple, low stress, with easy to find ingredients. Doug even liked eating the jalapeno cheese plain. This is a great after work meal that feeds quite a few family members. I know we all enjoyed it and the leftovers for a few days afterwards.

• 1 lb ground beef, cooked, drained
• 1 pkg (1 oz) taco seasoning mix
• 11 oz Mexicorn whole kernel corn with red and green peppers
• 1 1/2 cups shredded cheddar jack cheese with jalapeno peppers
• 8 oz refrigerated crescent rolls

In a 10 inch skillet, mix beef, taco seasoning and corn. Heat to boiling over medium high heat, stirring occasionally. Spoon onto ungreased 12 x 8 inch glass baking dish, sprinkle with 1 cup of cheese. 

Separate or cut dough into 2 rectangles. Place on top of meat mixture. Sprinkle with remaining 1/2 cup of cheese. Bake at 375 degrees for 15-20 minutes.

NOTES: nothing tricky about this recipe. Only thing I couldn't find was already shredded cheese with jalapenos. I had to get a block and then shred it at home. Not sure if pre-shredded even exists, but don't waste too much time looking for it at the store. 

Serves 6

Prep Time: 15 minutes

Total Time: 35 minutes

Recipe from Kraft Recipes