Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Cook the ground beef:
In a large skillet, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cooks.
Add the chopped onion and cook for another 3-4 minutes until the onion softens.
Stir in the taco seasoning (or your homemade taco seasoning) and cook according to the package directions. Add the Rotel diced tomatoes with green chilies and green chilies (if using), then let it simmer for about 5 minutes. Drain any excess liquid if necessary.
3. Prepare the casserole base:
In a large bowl, mix together the cream-style corn, sour cream, and mayonnaise until well combined. Season with a pinch of salt, pepper, garlic powder, and chili powder (optional). This will form the creamy base for your casserole.
4. Assemble the casserole:
Spread the crescent roll dough evenly across the bottom of the prepared baking dish, pressing the seams together to create a solid base. This will serve as your crust.
Layer the seasoned ground beef mixture over the crescent dough.
Spread the creamy corn mixture evenly over the beef layer.
Sprinkle the shredded cheese over the top of the casserole.
5. Bake:
Bake the casserole in the preheated oven for 30-35 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
6. Serve:
Let the casserole cool for a few minutes before slicing and serving. You can garnish with fresh chopped green onions, jalapeños, or a dollop of sour cream if desired.
