Beef Casserole

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
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

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