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