Taco Beef Pot Pie

By carvalhohm

Ingredients

• 2 (8-ounce) cans refrigerated crescent rolls, divided
• 1 1/2 pounds ground chuck
• 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 pepper

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 375 degrees F. Unroll 1 can crescent rolls, and press into a lightly greased 9- x 13-inch pan. Bake 10 minutes or until lightly browned.

Cook meat and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and remaining 5 ingredients; spoon over crust.

Unroll remaining can of crescent rolls on a lightly floured surface, and shape into a rectangle, pressing perforations to a seal; cut into 1-inch strips. Arrange strips in a lattice design over beef mixture.

Bake 20 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.

Notes:
Canned crescent rolls are the perfect dough to make the lattice design, and the cheesy meat filling bubbles up beneath the checkerboard crust for a real eye-catching, come-and-get-it meal.