Tamale Crescent Casserole

• 1 to 1 1/4 lb. ground beef
• 2 c. whole tomatoes, drained and chopped
• 1 1/2 c. whole kernel corn with red and green peppers, drained
• 1 c. tomato sauce
• 2/3 c. ripe olives, chopped
• 1/2 c. catsup
• 1/4 c. onion, chopped
• 1 tsp. chili powder
• 1 can Pillsbury refrigerated quick crescent rolls
• 1 Tbsp. oil
• 1/3 c. cornmeal
• 1 c. shredded Cheddar or American cheese

1. Preheat oven to 375u0b0.
2. Brown ground beef and drain.
3. Stir in tomatoes, corn, tomato sauce, olives, catsup, onion and chili powder.
4. Simmer while preparing crust.
5. Separate dough in 8 triangles.
6. Place triangles in 8-inch or 9-inch square pan or deep 9-inch or 10-inch pie pan.
7. Press over bottom and up sides to form crust.
8. Brush with oil and sprinkle with cornmeal.
9. Spoon hot meat mixture in crust.
10. Sprinkle with cheese and bake until golden brown.

ground beef, tomatoes, whole kernel corn with red, tomato sauce, ripe olives, catsup, onion, chili powder, crescent rolls, oil, cornmeal, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166853 (may not work)