Beef Casserole


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Serve this chili and onion casserole/pie, with a crescent roll crust, with a tossed green salad.

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Serving Size / Yield

6 servings


  • 2  (8-oz.) cans crescent rolls, divided
  • 1 1/2  pounds ground beef
  • 1/2  small onion, minced
  • 2  C. (8 oz.) shredded Cheddar cheese
  • 1/2  C. water
  • 1/2  C. chili sauce
  • 2  tbs. taco seasoning
  • 1  tbs. Worcestershire sauce
  • 1/2  tsp. garlic salt
  • 1/2  tsp. pepper
  • Toppings: sour cream, salsa

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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. Yield: Makes 6 servings

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