Lunch: Frito Pie Crescent Roll Ring

Recipe by Candace Braun Davison All the chili-cheesy goodness of Frito Pie in a buttery crust.

Ingredients

1 lb. ground beef
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin
1 tbsp. chili powder
1 can roasted dice tomatoes, juices drained
1 can pinto beans, rinsed and drained
2 tubes crescent roll dough
1/2 c. shredded Mexican cheese
1 small bag Fritos (or other corn chips)
1 egg, beaten

Instructions

Preheat the oven to 375 degrees F. As it heats, place ground beef in a skillet over medium-high heat. Add oregano, garlic powder, cumin, and chili powder. Use a wooden spoon to break up meat and mix in seasonings. Cook until browned and drain excess juices.
Add roasted diced tomatoes and pinto beans and mix to combine. Set aside.
Unroll crescent roll dough, separating each triangle. Arrange in a sunburst pattern, with pointy ends of the triangles facing outward (the base of the triangles should overlap).
Spread ground beef mixture over triangle bases, forming a ring. Sprinkle cheese on top of meat, then top with crumbled Fritos.
Fold triangle tips over filling (there will be gaps where meat and cheese peeks out between crescent roll triangles). Brush the top of dough with beaten egg.
Bake until dough has turned lightly golden and cheese has melted, about 20 minutes.

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