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Double the Comfort: Cheesy Chili Crescent Lasagna

Cheesy Chili Crescent Lasagna
Layer crescents, chili and cheese for a speedy spin on lasagna, the answer to busy weeknights.
By Dorothy Kern

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.

Cheesy Chili Crescent Lasagna

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.

Flatted rectangle of crescent dough

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!

Chili and shredded cheddar cheese

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!

Crescent dough in a glass baking dish topped with chili and shredded cheddar cheese

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.



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