"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Crescent Casserole Recipe

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This recipe for Mexican Crescent Casserole, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anabess Linder
Added: Wednesday, October 7, 2009


1 lb ground beef
1/2 cup chopped onion
1 can cream of mushroom soup 10oz
2 cups crushed tortilla chips (I actually save bags of those chips at the bottom of the bag when all the whole chips are gone sealed in a tight container in the freezer just to use in this recipe)
1 8-oz package shredded cheddar cheese
10 oz can enchilada sauce
1/2 tsp garlic powder
pepper to taste
1/2 cup milk
8 oz crescent rolls

Heat oven to 350 degrees. In skillet brown meat and onion and drain grease. Stir in soup, enchilada sauce, garlic and pepper. Simmer while preparing crust. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 9X13 inch casserole dish. press over the bottom and an inch up the sides. Sprinkle with half the chips. Spoon hot meat mixture over the chips. Sprinkle with cheese and remaining chips. (here comes the weird part but it's necessary and works) Pour the milk over the casserole.
Bake for 25 to 30 minutes.




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