Chili Bean and Sopapilla Casserole

1.Preheat oven to 190°C. Lightly grease a 23x33 cm (9x13 inch) baking dish.

2.Prepare the Chili Base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and onion; cook, breaking up the meat, until the beef is browned and the onion is softened, about 6-8 minutes. Drain off any excess fat.

3.Stir in the minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.

4.Add the diced tomatoes (with their juice), chili beans, beef broth, salt, and pepper. Bring the mixture to a simmer, then reduce heat and let it cook gently for 5 minutes, allowing the flavors to meld.

5.Pour the prepared chili mixture evenly into the bottom of the greased baking dish.

6.Prepare the Sopapilla Topping: Unroll the crescent roll dough and lay it over the chili mixture. If using perforated dough, pinch the seams together to form a solid sheet. Ensure the chili is mostly covered.

7.Bake the casserole for 25 to 30 minutes, or until the crescent dough is puffed up and golden brown.

8.While the casserole bakes, prepare the cinnamon sugar mixture by stirring together the granulated sugar and cinnamon in a small bowl.

9.Remove the casserole from the oven. Immediately brush the melted butter evenly over the hot sopapilla topping. Sprinkle generously with the cinnamon sugar mixture.

10.Let the casserole cool for 5-10 minutes before slicing and serving. Serve hot.