1 lb. ground beef<\/p>\n
1\/2 c. chopped onion<\/p>\n
1\/4 c. diced green chilies or green pepper<\/p>\n
1 c. (8 oz. can) tomato sauce<\/p>\n
2 tsp. chili powder<\/p>\n
1\/2 tsp. garlic salt<\/p>\n
1 can refrigerated crescent rolls<\/p>\n
1 1\/2 c. shredded cheddar cheese<\/p>\n
1\/2 c. sour cream<\/p>\n
1 egg, beaten<\/p>\n
<\/p>\n
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.<\/p>\n
<\/p>\n
Yield:<\/p>\n
Calories:<\/p>\n
Fat:<\/p>\n
Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n