Ingredients: |
Ingredients: 2.5 lb. Round Steak
2 15 oz. cans unseasoned Pinto Beans
2 10 oz. cans Tomatoes w/ Green Chilies
14 oz. can chopped Ripe Olives
1 4 oz. can diced Green Chilies (or to taste)
10 16 oz. Cheddar Cheese, shredded
Parsley sprigs, Optional
1 small bunch Green Onions, chopped in 1" pieces
2 tbsp. Cooking Oil
1 tbsp. Dehydrated Onions
¼ tsp. Oregano
½ tsp. Chili Powder (opt.)
¼ tsp minced fresh Garlic
Salt to taste
1 tbsp. Cornstarch mixed w/ 1 /4 c. Hot Water
1 pkg. 8 count Crescent Dinner Rolls
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Directions: |
Directions:Remove any excess fat and bone from Round Steak, slice into slivered bite-size pieces. Heat a 10 inch skillet, add Oil then Steak, Dry Onion, Spices, Green Onions, Green Chilies, Olives. Brown ingredients together. While meat is browning, drain one can of Pinto Beans; place in bottom of lightly greased 2 ½ qt casserole. Top with one can Tomatoes. Set aside. Add cornstarch to Beef; allow to simmer until thick. Open Crescent Rolls, place on lightly greased cookie sheet, Place a small amount of beef mixture in the center of each roll; roll into crescent shape. Cover with wax paper. Place one-half remaining Meat mixture atop the Beans in the casserole. Top with one-half of the shredded Cheese. Repeat, layering Beans, Tomatoes-Chilies, Meat and Cheese, ending with Cheese. Bake in 325 degree oven 30 – 35 minutes. The last 20 minutes place sheet of Crescent Rolls in oven. If Rolls are not brown enough, the casserole may continue baking until the Rolls are finished. Remove casserole from oven; arrange Rolls on top. Garnish with parsley sprigs if desired. |
This recipe for Cowboy Green Chili Beef Bake is from