Mexican Crescent Casserole for a Different Taco Tuesday

Happy Tuesday Everyone! Can you believe, June is nearly over? Time just seems to be racing by this year. Thank goodness, I could not take another month like March of 2020. I swear, it was at lease 90 days long.

Now that summer is on, I’ve been so busy in the garden, and puttering in the yard in the morning, before the heat of the day. This year we decided to attempt growing corn. I swear, you can see the stalks of corn growing from one day to the next. It’s amazing! We still have another 10-days or so to harvest – can’t wait!

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On the professional front for my guys, things have been very hectic in the Event Industry. While the graduations and weddings are smaller than those of than pre-pandemic, any in-person gathering is a positive sign that life returning. My guys come home beat. So you know I make it a point to have a delicious supper waiting. Tuesdays are usually Margarita Night in our house. While some folks will swear you can have a Margarita with just about anything, there’s something about the saltiness of the tequila and the pucker of lime that goes so well with peppery-hot foods of Mexico. This casserole was no exception.

Mexican Crescent Casserole
1/2 Red Bell Pepper
1/2 Orange Bell Pepper
1 Jalapeno Pepper
1 lb Ground Beef
1/2 lb Chorizo
1 can Refried Beans
2 tablespoons Taco Seasoning
1 (11 oz) can Mexican Corn
1-1/2 cups Pepper Jack
1 tube Crescent Roll Dough
Sour Cream as desired

Note: If you are going to use bell peppers in another recipe soon, go ahead and use a half of each color. If not, pick a color and use the entire bell pepper.

Heat oven to 375-degrees.

Stem bell peppers, cut in half. Reserve half of each pepper for another purpose, dice remaining bell peppers and set aside. Stem Jalapeno, dice and add to bell peppers.

Heat a cast iron skillet over medium-high heat. Once hot, roast diced peppers until beginning to blister. Remove from skillet, set aside.

In the same skillet, brown ground beef with chorizo, breaking meat apart as it cooks. Drain and return to skillet. Add refried beans, stir to blend. Season with taco seasoning. Drain corn, add to the skillet. Sprinkle with roasted peppers, stir to blend.

Heat until bubbling over medium-high heat, stirring occasionally. Spoon into ungreased 12-inch by 8-inch baking dish; sprinkle with 1 cup of the cheese.

Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese. Bake in heated oven for 15 to 20 minutes or until golden and beautiful.

Spoon to serve, garnished with a dollop of sour cream.