I ran across this recipe and did “my thing” to it to spice it up a bit. And, with the meat/bean mixture left over, I did a tortilla stack for dinner last night. Super easy, quick and economical!!!
I started with this:
then laid out my crescent rolls in a fan, like this:
I layered my bean/ground beef/roasted tomato mixture, and covered it with a mix of mexican-style shredded cheese. Topped off with fritos and folded the pointy ends of the rolls over, tucking them underneath. Brushing the top of the rolls with a beaten egg will help it brown nicely, with a very shiny pretty appearance. Voila:
We dunked it in a little low fat sour cream and it was a crunchy, gooey delight!
Frito Chili Pie Crescent Ring
- 1 lb. ground beef
- 3 tbsp taco seasoning
- 1 tbsp. chili powder
- 1 can roasted dice tomatoes, juices drained
- 1 can pinto beans, rinsed and drained
- 2 tubes crescent roll dough
- 1/2 – 3/4 c. shredded Mexican cheese
- 1 small bag Fritos (or other corn chips)
- 1 egg, beaten
- Brown ground beef in a skillet over medium-high heat. Add taco seasoning and chili powder. Use a wooden spoon to break up meat and mix in seasonings. Cook until browned and drain excess juices.
- Add roasted diced tomatoes and pinto beans and mix to combine. Set aside.
- Unroll crescent roll dough, separating each triangle. Arrange in a sunburst pattern, with pointy ends of the triangles facing outward (the base of the triangles should overlap).
- Spread ground beef mixture over triangle bases, forming a ring. Sprinkle cheese on top of meat, then top with Fritos, preferably crumbled.
- Fold triangle tips over filling (there will be gaps where meat and cheese peeks out between crescent roll triangles). Brush the top of dough with beaten egg.
- Bake until dough has turned lightly golden and cheese has melted, about 20 minutes at 375 degrees.