This cozy Chili Crescent Roll Bake is an easy dinner that’s ready in 30 minutes! The hearty beef and corn chili is topped with a cheesy cheddar crescent roll crust for a comfort food casserole that the whole family will love!
Seriously, you guys…we devoured this meal!
It’s mild enough for kids to enjoy, while the adults still get plenty of flavor from the chili seasoning. Best of all, you have protein, veggies, and carbs in one dish…which means that you don’t even have to worry about the sides! Because unless it’s Thanksgiving, the sides are always an afterthought anyway…
This right here is the definition of a pantry meal! I almost always have some ground beef, corn, and diced tomatoes in the kitchen. Shredded cheese and crescent rolls (for those emergency side-dish scenarios) are also staples. When there’s nothing else planned and you’re scrambling at the last minute, THIS needs to happen.
The casserole is the busy mom’s version of weeknight chili! When you don’t have time to wait for a pot of chili to simmer in the slow cooker all day, just spend 15 minutes putting together a comforting Chili Crescent Roll Bake instead. Your family will think that you spent hours in the kitchen, and you can just pour yourself a glass of wine for a few minutes while the oven does the rest of the work! Win. Win. Win.
Chili Crescent Roll Bake
- 1 lb. ground beef (I used 96% extra lean)
- 1 cup diced onion
- 1 ½ cups taco sauce
- 2 cups frozen corn, thawed
- 1 (14.5 ounce) can petite diced tomatoes, NOT drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Crescent Dough Sheet
- Preheat oven to 375 degrees F. Spray a 2-quart (about 8-inch x 12-inch) baking dish with cooking spray. Set aside.
- In a large skillet over medium heat, cook beef and onion until beef is no longer pink (about 6-8 minutes), breaking up the meat with a wooden spoon as you stir.
- Drain off any excess fat in the pan.
- Stir taco sauce, corn, tomatoes, chili powder, cumin, salt and pepper into the skillet with the beef and onion. Transfer mixture to prepared baking dish. Sprinkle with 1 cup of the cheese.
- Unroll the sheet of dough (if using crescent rolls, press perforations to seal). Place dough on top of meat mixture. Sprinkle with remaining ½ cup cheese.
- Bake for 15-20 minutes, or until heated through and crust is golden brown.