1 ¼ lbs ground beef
1/3 cup onion, chopped
¼ cup green pepper
14 oz can tomato sauce
4 oz can mushrooms, drained
14 oz can green beans
¼ tsp cumin
¼ tsp garlic salt
¼ tsp salt
1 can refrigerated crescent rolls
1 egg, slightly beaten
2 cups Monterey Jack cheese, shredded
Paprika
In large pan brown ground beef, onion & green pepper. Drain fat. Stir in tomato sauce, green beans, mushrooms, cumin, and garlic salt. Simmer.
Separate crescent rolls. Place in 9 inch pie pan; press together over bottom and up sides to form crust. Combine egg and 1 cup of cheese; spread over crust. Spoon hot mixture into crust. Sprinkle with remaining cheese and paprika.
Bake at 375˚ for 30 minutes. Let stand for 5 – 10 minutes before cutting into wedges.
