Real Recipes From Real Home Cooks ®

chili cheese crescent casserole

Recipe by
Patt Lisenbee
Anchorage, AK

This Chili Cheese Crescent Casserole is super easy and fast to make and fun to eat! It makes for a quick dinner on a stressfilled day, gives lots of protein and even some dairy. My granddaughter, a picky eater, ate a large portion and declared it "delicious!" And if there's extra crescents left over, you might be a lucky person to get one!

yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For chili cheese crescent casserole

  • 1 lb
  • 1 pkg
    mccormick taco seasoning
  • 19 oz
    nalley's chili (can of)
  • 14 1/2 oz
    hunts diced tomatoes (choose your flavor)
  • 15 oz
    can of black beans
  • 1 can
    pillsbury crescent rolls
  • 1 1/2 c
    shredded mexican cheese
  • tortilla chips
  • sour cream
  • salsa, chunky
  • shredded lettuce

How To Make chili cheese crescent casserole

  • 1
    set oven to 350 degrees. Spray a 13x9 pan with Pam. Set aside. Get out a big bowl.
  • 2
    Cook the hamburger till done (about 5 minutes.) Drain, add the taco seasoning and follow package directions to make the meat taco seasoned. Place in large bowl.
  • 3
    Put chili in bowl. Drain and rinse the black beans, drain the tomatoes and put in bowl. Stir all together and pour into the greased pan. Spread evenly.
  • 4
    Open the crescent rolls, divide into quarters (2 triangles together). Place over the beans and meat. If needed, slightly overlap the rolls to fit all of them on. If you have extra, bake them separately later (rewards for the cooks!) Put pan in oven, bake for 20 minutes at 350 degrees.
  • 5
    Pull out pan at 20 minute mark, crescents should be brown. Sprinkle the 1 1/2 cups cheese over the top, spread evenly. Put back in to bake at 350 for another 15 minutes until cheese is melted and casserole is bubbling.
  • 6
    Let sit for 10 minutes before serving. Can make a nest of shredded lettuce and crushed salsa-flavored tortilla chips, put the casserole on, top with Salsa and sour cream if you want. Or use whole chips to scoop, or just eat it as it is!