Ok Ladies- this was the winning recipe at the recipe exchange party I went to a few weeks ago. And no surprise- it is a Gray W. recipe. Gray + winning recipe = yum yum. Even modified this recipe will be a little heavier in calories but I think you'll agree it's worth it!
Taco Beef Pot Pie
2 cans reduced fat crescent rolls
1.5 pounds ground sirloin
2 cups (8oz) shredded 2% velveeta
1 can rotel
1 pkg taco seasoning
1 tbs Worcestershire sauce
1/2 cup 2 % cheddar
Optional: sour cream and salsa
Preheat oven to 375. Unroll 1 can crescent rolls and press into a pan lightly greased 9x13 dish. Bake for 10 minutes until lightly browned. Cook meat in skillet until brown and crumbly. Drain meat. Stir in cheese and remaining ingredients Spoon over crust. Unroll remaining can of crescent rolls. Press together to make a rectangle. You can cut 1 inch strips and make a lattice design (Donna style) or just place the crescent rolls over meat mixture (Niki style). Bake for 15 minutes. Top with sour cream and salsa if desired.
Nutrition Information:
Serving Size: 1/8th of recipe
Meal Plan: ~401 Calories, 3.5 meats, 2 starches, 2 fats
I am going to serve this with a side salad.
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