Taco Beef Pot Pie

Taco Beef Pot Pie 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 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.