Taco Beef Pot Pie
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- 15 Min
- COOK TIME
- 30 Min
- READY IN
- 45 Min
All spiced up, this home-cooked, old-fashioned meal is a classic that will have the gang salivating for more. Watch out, there may not be any leftovers!
What You'll Need:
- 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
What To Do:
- 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.
We love the way this casserole turns out. It has that down-home lattice crust without all the old-fashioned time and effort. 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.
- If you're looking for more Mexican dinner recipes, be sure to check out our collection of Easy Mexican Casserole Recipes: 16 of the Best Mexican Casseroles.
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