A ‘Mexican’ twist to left over roast beef.
1 C. onion, thinly sliced and then halved
1 Clove garlic, minced
1 – 2 Tbsp. olive oil
1 C. red or yellow (or combo) pepper, sliced thinly and then halved
1 C. frozen corn, slightly thawed
1 can mushroom pieces & stems, drained
1 can Kidney beans, drained
1 can black beans, drained
1 28 oz. can tomatoe pasta sauce
2 C. cooked roast beef, cut into ‘cubes’ approx. ¼ to ½” square (see note)
Red pepper flakes, to taste
3/4 C. sour cream
1& ½ C. shredded Monterey Jack or Mozzarella cheese
1 tube of Pillsbury Crescent Rolls
Parmesan cheese
In a large skillet with high sides, pour enough olive oil to generously cover the bottom of the pan. Heat; add onions, garlic and peppers and cook till onions are starting to be opaque. Add the corn, mushrooms, kidney and black beans, ¾ can of the tomatoe sauce, cubed roast beef and red pepper flakes. Stir to incorporate all ingredients. Turn heat down to minimum, place a lid on the skillet and let heat gently. Stir gently occasionally and add more tomatoe sauce as required. If sauce starts to look too thick thin with water or broth.
In a bowl combine the sour cream and cheese.
Once pan is heat through, place contents into a casserole dish and level top with spoon. Spread the sour cream mixture over the entire surface. Open the crescent rolls and arrange over the top of the sour cream to cover completely. Pat seams together and ‘pinch’ around the lip of the casserole dish. Sprinkle generously with parmesan.
Bake as per the crescent roll package, 375 for 25 minutes, keeping an eye on how brown the top is getting. Turn heat down to 350 if browning too fast as you need the full time to be sure the meat portion gets really hot.
Serve with Tabasco for the very adventurous!
Note: could substitute cooked hamburger for the roast beef.
Message Thread
« Back to index