Southwest Crescent Pie

• 1 lb ground beef
• 1 (15 ounce) can ranch style beans, rinsed and drained
• 1 (10 ounce) candiced tomatoes and green chilies, undrained
• 12 cup canned Mexican-style corn, drained
• 12 cup water
• 1 beef bouillon cube
• 12 teaspoon cumin
• 12 teaspoon garlic powder
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 12 cup shredded monterey jack pepper cheese

1. Heat oven to 375 degrees.
2. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
3. Drain and return to skillet.
4. Stir in beans, tomatoes, corn, cumin, garlic, water and bullion cube.
5. Bring to a boil.
6. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
7. Meanwhile separate crescent roll dough into 8 triangles.
8. Line 9-inch pie plate with dough triangles, placing narrow tips toward center.
9. Firmly press edges of dough together to form crust.
10. Bake in 375 degree oven 10 minutes.
11. Remove from oven.
12. Spoon beef mixture into crust.
13. Sprinkle with cheese.
14. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.

ground beef, ranch style beans, tomatoes, corn, water, cumin, garlic, rolls, pepper cheese

Taken from www.food.com/recipe/southwest-crescent-pie-156084 (may not work)