April 11, 2010

DEEP DISH MEXICAN PIZZA


 
1 (8 oz.) crescent rolls
1 lb. ground beef
1/2 c. chopped onion
1 can tomato soup
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1 (16 oz.) can refried beans
1-2 c. shredded sharp cheese
 
TOPPING:
Chopped lettuce
Shredded cheese
Chopped tomatoes
Black olives
Sour cream
Salsa
 
Preheat oven to 375 degrees. Spread out and pat down crescent rolls in a 9 x 13 inch pan. Bake for 13 minutes. In large skillet brown meat with onion, drain meat. Stir in soup, chili powder and cumin. Spread beans over crescent rolls, spoon meat evenly over bean, top with cheese. Bake for 10 minutes. Garnish the way you like.

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