"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mexi Meal in a Pan Recipe

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This recipe for Mexi Meal in a Pan, by , is from The Maemae and Getrude Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Coats
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground chuck, browned
1 (10 oz) can Ro-Tel Tomatoes
1 envelope Taco Seasoning
2 (8 count) cans refrigerated crescent rolls
1 (8 oz) box Mexcian Velveeta, sliced
1 can of Mexican corn, drained

Directions:
Directions:
1. Preheat oven to 400 F,
2. Combine browned ground chuck with Ro-Tel tomatoes, taco seasoning, and Mexican corn; set aside.
3. Form a crust by pressing 1 can crescent rolls into bottom of lightly greased 9x13 inch baking pan.
4. Layer beef mixture and cheese on top of crust.
5. Arrange remaining can of crescent rolls on top.
6. Bake 15-20 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min. prep/ 20 min. cook
Personal Notes:
Personal Notes:
This is fast, easy, and yummy! Because I am hyper-sensitive to hot/spicyness, I used MILD Ro-Tel Tomatoes and regular Velveeta Cheese instead of Mexican Velveeta. This can be served with shredded lettuce, chopped tomoatoes, sliced black olives or sour cream, if desired.

 

 

 

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