Mexican Casserole

• 1 pound ground beef, cooked, drained
• 1 package (1 oz) Old El Paso(R) taco seasoning mix
• 1 can (11 oz) Green Giant(R) SteamCrisp(R) Mexicorn(R) whole kernel corn with red and green peppers, undrained
• 1 1/2 cups shredded Cheddar-Jack with jalapeno peppers cheese blend (6 oz)
• 1 can (8 oz) Pillsbury(R) refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury(R) Crescent Recipe Creations(R) refrigerated seamless dough sheet

1. Step 1: In 10 inch skillet, mix beef taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8 inch (2 quart) glass baking dish; sprinkle with 1 cup of cheese.
2. Step 2: 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.
3. Step 3: Bake at 375u0b0F for 15 to 20 minutes.

ground beef, taco, whole kernel corn with red, peppers cheese, rolls

Taken from www.myrecipes.com/recipe/pillsbury-mexican-casserole (may not work)