#ad Cuban pot pie casserole with a perfect @Pillsbury crescent roll crust that’s the perfect weeknight meal! Head to your local @Publix and pick up a pack of Pillsbury Crescent Rolls on BOGO from 3/14-3/20 to make this delicious recipe! Ingredients 1 lb. of ground beef ¼ cup Extra Virgin Olive Oil 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow onion, diced 5 cloves of garlic, minced ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. cumin powder ½ tsp. ground coriander ½ tsp. dried oregano 1 tsp. ground annatto ½ cup flour 1 cup of tomato sauce 1 cup of heavy cream 1 cup of chicken broth ½ tbsp. salt 8 oz. chopped sweet plantains 8 oz. black beans 1 can refrigerated Pillsbury™ Original Crescent Rolls (4 count) 2 eggs, whisked Instructions To a skillet add in 4 tbsp. of olive oil and the ground beef and using a wooden spoon, break down the meat and cook for 7-10 minutes over medium heat until the meat has browned. Discard the oil and set aside. Make your sofrito: To a large dutch oven, add your olive oil, onions, peppers and garlic and cook over medium heat for 5-7 minutes until your onions are translucent and cooked through. Now add your seasonings and stir. Add in the flour and stir 2-3 minutes until it browns a bit more. Now add in the tomato sauce, cream, chicken broth and salt and stir to combine. Bring to a boil, then reduce to a simmer and cook until thickened slightly, about 5 minutes. Now stir in the cooked ground beef, black beans & sweet plantains. Taste for seasoning / salt and adjust accordingly. Heat the oven to 375F. & pour the filling into a 8x8 casserole dish. Unroll Pillsbury crescent dough and roll it out so its two perfect rectangles & place on top of the filling, overlapping slightly. Brush the dough with the egg wash & bake 20 to 25 minutes or until golden brown. #pillsbury #fillrollbake #easymeals #weeknightrecipes