- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- 1 pound ground beef
- 1 onion, diced
- 2 tablespoons taco seasoning
- 1 (11-ounce) can Mexican blend corn
- 1 (5.5-ounce) can tomato juice
- 2 (8-ounce) tubes refrigerated original style crescent rolls
- 1 cup shredded Monterey Jack cheese
- Preheat the oven to 375ºF and lightly coat a 9-inch pie plate with cooking spray.
- In a large skillet, cook the ground beef over medium-high heat, stirring to break up the meat, until no longer pink, about 5 minutes. Add the onion and seasoning mix and continue to cook, stirring for 2 minutes. Add the corn and tomato juice and simmer for 2 minutes.
- Unroll 1 tube of crescent rolls and separate into triangles. Arrange them in the pie plate and stretch and press with your ﬁngers to make a crust without any holes.
- Spoon the ﬁlling into the crust and top with the cheese. Unroll and separate the second tube of rolls. Arrange the triangles on top with the points in the center, leaving space between each triangle. Press the edges to seal, then crimp with the tines of a fork. Bake for 25 minutes, until the crust is completely cooked and golden brown. Serve.