Spicy Mexican Crescent Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Easy weeknight dinner recipe from Pillsbury. Ingredients:
1 lb chorizo sausage |
1 (11 ounce) can mexicorn |
5 eggs |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup green onion, chopped |
2 tablespoons fresh cilantro, chopped |
1 1/2 cups colby-jack cheese with jalapenos, shredded |
1 (8 ounce) can crescent roll dough, pillsbury crescent recipe creations |
sour cream, if desired |
salsa, if desired |
Directions:
1. Heat oven to 375. In a skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in corn. Spoon into ungreased 11 x 7 baking dish.
2. In medium bowl, beat eggs, salt and pepper. Stir in green onions and cilantro. Pour evenly over sausage mixture. Sprinkle with shredded cheese.
3. Unroll dough; place on top of cheese.
4. Bake 23 to 28 minutes until golden brown. Cool 5 minutes before serving. Top with sour cream and salsa if desired.
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