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Tamale Crescent Casserole Recipe

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This recipe for Tamale Crescent Casserole is from The Hocking Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 to 1 lbs. ground beef
2 cups (16 oz. can) drained diced tomatoes
1 cups (12 oz. can) drained whole kernel corn with red and green peppers
1 cup (8 oz. can) tomato sauce
⅔ cup of olives
cup ketchup
cup chopped onion or 1 T instant minced onion
1 t. chili powder
1 can (8 oz.) Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 T. oil
⅓ cup cornmeal
1 cup shredded cheddar cheese
add desired preference amount of hot sauce

Prehat oven to 375.
In a large frying pan, brown ground beef, drain.
Stir in tomatoes, corn, tomato sauce, olives, ketchup, onion and chili powder.
Simmer while preparing crust.
Seperate crescent dough into 8 triangles.
Place triangles in ungreased 8 or 9 inch square baking pan or deep 9 or 10 inch pie pan.
Press over bottom and up sides to form a crust.
Brush oil over crust and sprinkle with cornmeal.
Spoon hot mixture into crust and sprinkle with cheese.
Bake for 20-25 minutes until crust is golden brown.

To reheat, loosely covered with foil, and cook at 375 for 20-25 minutes until heated through.

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