5 from 1 reviews


This easy Mexican Crescent Roll Casserole only includes six ingredients.  You can put it together in minutes.


  • 2-pound ground beef
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • One – 15 ounce can black beans, drained
  • One – 15 ounce can corn, drained
  • 2 cups shredded Mexican cheese OR Cheddar cheese
  • Two tablespoons Taco seasonings
  • Top with shredded lettuce, chopped tomatoes, sour cream, taco sauce or salsa, as desired


  • Brown two pounds of ground beef
  • Add two tablespoons of your favorite Mexican seasoning.
  • Spray a 9 x 13 casserole dish with a cooking spray.
  • Unroll a package of crescent rolls and line the bottom and halfway up the sides with crescent dough.
  • Layer the Cooked Ground Beef on top of the Crescent Rolls that have been pressed into the bottom of a casserole dish.
  • Drain and rinse a can of corn.  Put the corn on top of the ground beef.
  • Drain and Rinse a can of black beans.  Layer the black beans on top of the corn and ground beef.
  • Add two cups of shredded cheese on top of the black beans and corn.
  • Unroll another can of Crescent Rolls and pinch the creases together.   Place the Crescent Rolls on top of everything and sprinkle with two teaspoons of additional Mexican seasoning.
  • Bake casserole in a preheated 375-degree oven for 20 to 25 minutes until golden brown.
  • Bake 375 degrees for 20 – 25 minutes.   Just long enough to brown the Crescent rolls and melt the cheese.


  • This casserole does not have much liquid to keep it from having a soggy bottom.  When serving this Mexican Crescent Casserole, top it with salsa and sour cream.
  • Top with shredded lettuce, chopped tomatoes, sour cream, taco sauce or salsa, as desired
  • MEXICAN SEASONING – For fabulous flavor, try Paul Prudhomme Fajita Magic.