This recipe right here is what I’m talking about when I call myself the Mix and Match Mama. It’s a method…that if memorized…can make dozens of different meals on short notice. It’s not necessarily about the ingredients I use but more how I assemble them to create dinner on the fly.
I came up with this recipe years ago. When I first got married, I would get so irritated because every time I made a casserole, it made at least 8 portions…and there were only two of us. I know, I know, I know…save the leftovers and freeze them. I get it but sometimes, you just want to make enough for that one dinner. AND I don’t want to spend a gazillion dollars at the store on ingredients when I can just use a few things (that are probably already in my kitchen) to create a simple (and quick) dinner for two. That being said, this recipe can easily be doubled or tripled when you need a larger casserole. I’m going to walk you through it, then I’ll give you the recipe…
First, take half of a can of crescent rolls (so 4 triangles) and place them in the bottom of your greased pie pan (this way, you’re not using up a huge casserole dish) to make a “crust”. You’ll bake this 8 minutes before moving on.
In the skillet, you’re going to brown your meat and add some stuff (I’ll get to that in a minute…just go with me here). You’ll dump your “casserole” ingredients on top of your crust.
Now, take the remaining half of your crescent rolls and squish them together to make a big rectangle.
Then cut them into strips.
Lattice your strips on top of your casserole. (Ok, I know Martha Stewart wouldn’t approve of my lattice job but hey…I don’t care.)
Bake 20-25 minutes and serve. An easy casserole for 2 (with a little leftover for lunch the next day or for a couple of toddlers).
1 can crescent rolls
1 pound ground beef
1 tablespoon of chili powder
1 tablespoon of Cumin
2 tablespoons of Worcestershire sauce
1 cup of salsa
1 cup cheddar cheese
Preheat oven to 350 degrees.
In a greased pie plate, spread half of your can of crescent rolls over the bottom to form a crust. Bake 8 minutes.
Meanwhile, brown ground beef. Once brown, season with chili powder and cumin. Stir in remaining 3 ingredients. Pour over prepared “crust”. Top with remaining crescent rolls cut into lattice strips.
Bake 20-25 minutes.
1. You can substitute one package of taco seasoning for the chili powder and cumin.
2. You can use whatever ground meat or cheeses you already have in the fridge.
3. You can go crazy with this and change the spices and cheeses up a million ways to make different versions (like an Italian version…or a shredded chicken version…go nuts!)
4. If you’re doubling, use a larger casserole pan and just double the ingredient list.
5. Many times, I’ve made this in the morning or early afternoon and BEFORE I get to the final baking time, I’ve covered it and refrigerated it until dinner. Then, I just pop it into my preheated oven.
6. I’ve also made this in advance and frozen it. It heats up beautifully.
This looks great…just what I needed to add to my recipe box! Can't wait to try it!
This sounds yummy and EASY! I love casseroles but I cook for two & we have leftovers for days that end up getting thrown away. I think I'll use Rotel instead of salsa and throw in one of those tiny cans of corn+peppers to add in a serving of veggies. Thanks! 🙂
Angela @ Teaching Mama says
Tried this last night and it was a hit! Thanks for sharing such an easy recipe that I'm sure I'll make again!
I make this all the time with a sloppy joe and cheese filling. I also make the top crust solid. It's like a ready made sandwich.
WOW- these recipes look delicious and so doable….THANK YOU! I really appreciate the "do-ableness" of your recipes…they don't overwhelm me like so many others :)! Have a great holiday.
I have this in the oven right now. I hope my family loves it, especially my 2 and 3 year old. 🙂