#54 Cowboy Beef Bake




  • 1 package refrigerated crescent rolls
  • 1 pound ground beef
  • 1 cup corn (frozen or canned)
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 3 tablespoons bottled Italian salad dressing
  • 2 teaspoons yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 3 ounces cream cheese
  • 1 1/2 cups grated cheddar cheese



  1. Preheat the oven to 375 degrees.
  2. Open and unroll the crescent rolls. Press them into the bottom of a 9×13 baking dish and pinch the seams together so that you have one large sheet of dough covering the bottom of the pan.


  1. Brown the ground been over medium heat.


  1. While the beef is cooking, combine the ketchup, brown sugar, Italian salad dressing, mustard, and Worcestershire sauce in a small bowl.


  1. Drain the beef when it’s cooked through and add the sauce and corn to the pan. Stir to coat the meat in the sauce.


  1. Microwave the cream cheese for 15 seconds or until it’s easily spreadable. Spread on the crescent roll dough.


  1. Pour the meat mixture over the cream cheese and spread it out evenly.


  1. Sprinkle the top with the cheddar cheese.


  1. Bake for 15-20 minutes or until the crescent rolls are cooked through and the cheese is melted.


Dan liked this one better than I did. He brought up the suggestion of adding potatoes. I’m thinking about taking out the dough and replacing it with a shredded potato instead.

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