It's What's For Dinner!

ENCHILADA PIE
Makes 8 to 10 servings

2 pounds ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans mild enchilada sauce
1 (15.25) can niblet corn, drained -- (I used frozen corn)
1/2 teaspoon salt
2 cups shredded Colby and Monterey Jack cheese blend
2 (10.1 ounce) cans refrigerated crescent rolls

In a large skillet, combine ground chuck, onion and bell pepper. Cook, over medium - high heat until beef is browned and crumbly; drain. Return beef mixture to skillet. Reduce heat to medium; stir in enchilada sauce, corn and salt, and cook 10 minutes, or until slightly thickened. Add cheese, stirring until melted.

Preheat oven to 350 degrees F.

Unroll 1 can crescent rolls; arrange dough in bottom and half-way up sides of a 13x9x2 inch baking dish. Press seams of triangles together gently to form an even crust.

Bake crust 8 minutes; spoon beef mixture evenly over crust. Unroll remaining can of crescent rolls. Arrange dough over top of beef mixture, press seams of triangles together gently to form an even crust; seal edges. Bake pie for 35 minutes, or until crescent rolls are golden brown.