Mexican Crescent Bake

Hey y’all! Tonight’s dinner recipe is brought to you by the letter ‘F’. ‘F’ is for f-ing flu! My entire family has been sick for over a week and today- Sunday, of all glorious days- we can all smell and taste and we all have appetites!

This delicious gem took 10 minutes to prepare and 20 minutes to bake. Super easy and even more delicious.

First, heat a large skillet over medium heat. Add 1 pound of ground beef, 1 (drained) can of whole kernel corn, and one packet of taco seasoning. Brown the shit out of it.

Pour the browned mixture into a 8×12 or smaller dish. Or bigger if you want, but it won’t turn out worth a damn if you go that route.

Depending on what size dish you use will determine how you have to place your crescent rolls. I had to demolish mine to make it work. But it doesn’t matter – it’s going to taste the same regardless.

Top that shit with cheese. See I told you it doesn’t matter what your rolls look like – it’s covered with cheese!

Put it in a 375 degree oven for about 20 minutes. Preferably your oven, but that’s why I didn’t specify.

And here’s your finished product:

I topped mine with Taco Bell mild sauce. I think I want to try sour cream on it next time, too.

Honestly, it’s a taco in a crescent roll. But it’s gooder’n hell!

Tomorrow’s Monday and I’m not ready. Think we can use the government shutdown as some kind of excuse to dismiss ourselves from Mondays right now?

Xoxo,

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