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Beef Casserole

Yield Makes 6 servings
Serve with a tossed green salad.

Ingredients

  • 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

How to Make It

  1. Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan.

  2. Bake at 375° for 10 minutes or until lightly browned.

  3. 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.

  4. 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.

  5. Bake at 375° for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.