My husband's friend, Jeff, described this ground beef and crescent roll recipe to us over the phone and we just had to try it. He sent us his recipe and we tweaked it a bit to suit our tastes. It's an easy one-dish meal that's made complete with a simple salad. Our favorite part of the original recipe that we received was the last line that said "eat the whole dish and take a nap!"



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Stir tomatoes, green beans, black olives, and red pepper flakes into the skillet. Season with garlic powder, salt, and pepper. Simmer for 15 to 30 minutes. Drain off most of the liquid. Stir in sour cream.

  • Line the bottom of a baking dish with 1 can of crescent rolls. Brush beaten egg on top. Sprinkle 1 cup Cheddar cheese over the dough. Stir remaining Cheddar cheese into the meat and vegetable mixture. Pour into the baking dish. Top with the remaining crescent rolls.

  • Bake in the preheated oven until bubbly and brown, 30 to 45 minutes. Let stand for 10 to 15 minutes before serving.

Cook's Note:

You can use pie crust or a crunchy topping for the top layer of the casserole.

Nutrition Facts

796 calories; protein 34.2g 69% DV; carbohydrates 43.3g 14% DV; fat 52.4g 81% DV; cholesterol 143.4mg 48% DV; sodium 1607.3mg 64% DV. Full Nutrition