Ingredients :
2 (8-ounce) cans Pillsbury refrigerated crescent rolls, divided
1 1/2 pounds Tyson ground chuck
1/2 small onion, minced
2 cups (8 ounces) Sargento shredded Cheddar cheese
1/2 cup water
1/2 cup Heinz chili sauce
2 tablespoons McCormick taco seasoning
1 tablespoon Worcestershire sauce
1/2 teaspoon McCormick pepper
Instructions :
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
