I had pinned this recipe on Pinterest a long time ago
I finally made it last night
and all I could think was
“Where have you been all my life?!?!”
It was soooo goood!
I wish I hadn’t waited so long to make this
My 8 year old ate 2 big pieces of it
I was wishing I didn’t have Zumba class later
because I would have eaten so much more!
(not good to Zumba after a large dinner!)
This is going to be a keeper
and a regular on our dinner rotation
Plus,
It is EASY to make
and fairly low in calories!
Score!
Seriously,
Go make this tonight
don’t wait!
You won’t be sorry
Ingredients:
- 1lb Ground chicken breast
- 1 onion, chopped
- 1.5 pkgs reduced fat crescent rolls
- 14oz can tomatoes (I used the kind with jalapenos and peppers in the can)
- 1 pkg taco seasoning or 1/4 cup bulk taco seasoning
- 1/4 cup water
- 1 can refried beans – I used fat free vegetarian
- 1 cup cheese (I used cheddar)
- Sour cream/salsa for garnishment (I used neither, but my husband likes the salsa!)
Directions:
Heat oven to 425. Spray some cooking spray in a 13×9 pan. Spread the Crescent rolls in the bottom and half way up the sides of the pan. You may want to cut strips of foil and place some along the edges of the dough… I did not have a big problem with browning, but you may. Now Pre-bake the crust for 8 minutes
Meanwhile, cook the ground chicken and onion until chicken is cooked through. Add in the seasoning, water, and tomatoes. Cook on high for around 5 minutes, or until most of the liquid has evaporated. Put the Refried Beans in a small bowl and microwave for a minute to soften them up, making them easier to spread.
Once crust is pre-baked, Spread the beans evenly over the crust. Then pour the meat mixture over the beans. Bake for another 12 minutes (adding foil to the edges, if needed for browning). Then add the cheese to the top (and remove any foil) and bake another 5 minutes, to melt the cheese.
Dig in and Enjoy! Seriously, there is something about the beans and crescent rolls that just make you LOVE this dish!!
