Ingredients
2 (8 ounce) packages crescent roll dough
1 lb ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can refried beans
2 cups cheddar cheese, shredded, divided
salsa
lettuce, shredded
tomatoes, chopped
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Multiple sizes for restaurant-style plating — tartare, rice, salad
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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Multiple sizes for restaurant-style plating — tartare, rice, salad
Record your recipes and experiments — organized cooking journal
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Brown meat with chili powder and cumin. Drain well. Roll out dough and pull apart at perforations. Arrange triangles in a large circle on a pizza or baking sheet. Scoop 1/2 hamburger meat on dough, forming a circle about 1 1/2 inches inside dough ring. Sprinkle 1/2 cup of cheese over meat. Fold outside dough over meat to form a "stuffed crust.". Fill center with refried beans, remaining meat, and remaining cheese. Bake according to directions on dough package. When pie is finished, pull out and immediately decorate with lettuce, tomatoes and salsa. Enjoy!