To this day, my all-time favorite dinner is one my mom used to make almost every week: “Bean Stuff.” It’s a recipe handed down to her from my dad’s mom and one of those weeknight meals that comes together fast and easy – two important requirements for a busy mom!
Bean Stuff is a Southwestern lasagna of sorts, with layers of chili, tortillas and cheddar cheese. I still drool whenever I think about it. I decided to make it with a new twist, by swapping crescents for tortillas to rave reviews.
First, you need to pre-bake your crescent roll sheets. Simply roll out your crescent rolls and break each can into two rectangles. Pinch the seams together so individual sheets are formed, giving you a total of four sheets. I used my rolling pin to roll the rectangles a little bit thinner so that they would fit in my 9x9-inch baking dish.
Bake at 350°F for about 8-10 minutes and cool. Meanwhile, make your Southwestern chili mix by mixing together your favorite flavor of chili with beans, tomato sauce and frozen corn in a four-cup measuring cup or large bowl.
Grab your shredded cheddar cheese (or try using Monterey Jack or pepper Jack) and get ready to layer!
Place about 1/4 cup of the chili mixture in the bottom your baking dish. Spread it around to wet the pan so the filling doesn’t stick.
Place a crescent rectangle in the bottom of the pan. Top it with 1/4 of the chili mixture and 1/4 of the cheese.
Place another crescent rectangle on top, press lightly, and continue layering until you’re out of ingredients. It only takes a few minutes!
Pop it in the oven to bake it through for about 10-15 minutes. Everyone in your family will love it–even the picky ones.