Serve with a tossed green salad.
2 (8-ounce) cans crescent rolls, divided
1 1/2 pounds ground beef
1/2 small onion, minced
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup water
1/2 cup chili sauce
2 tablespoons taco seasoning
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Toppings:
sour cream, salsa
Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan. Bake at 375° for 10 minutes or until lightly browned.
Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and next 6 ingredients; spoon over crust.
Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal; cut into 1/2-inch strips. Arrange strips in a lattice design over beef mixture.
Bake at 375° for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.
6 Servings
