Beefed Up Crescent Casserole

Beefed Up Crescent Casserole

1 lb. ground beef

1/2 c. chopped onion

1/4 c. diced green chilies or green pepper

1 c. (8 oz. can) tomato sauce

2 tsp. chili powder

1/2 tsp. garlic salt

1 can refrigerated crescent rolls

1 1/2 c. shredded cheddar cheese

1/2 c. sour cream

1 egg, beaten


In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 C. cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 C. of cheese. Bake at 375 degrees for 25 to 30 minutes.






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