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    MEXICAN crescent rolls CASSEROLE


    Source of Recipe


    Aunt Saunny

    2 pkgs. crescent rolls
    1 sm. can diced black olives, drain
    1 sm. jar mayonnaise
    1 can Rotel (with juice),
    Cheddar cheese, shredded
    1 1/2 lbs. ground chuck
    1 sm. carton sour cream
    1 can Mexican beans (or red)

    Make a crust out of the crescent rolls (just take them out of the can and press in baking dish). Spread cooked ground chuck in the crust. On top of ground chuck layer, add the diced olives and beans. Next, pour the Rotel over the top (if you don't want it too moist - or kind of runny - just add part of the juice). Mix the sour cream and mayonnaise and "ice" the whole top of the casserole. Completely cover the entire casserole "icing" with a layer of shredded cheese (the thicker, the better is my opinion). Bake at about 300 to 350 degrees until crust is brown. Serve. (Can put olives, sour cream, and mayonnaise all together
 

 

 

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