- 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
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.