#54 Cowboy Beef Bake

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Ingredients

  • 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

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Instructions

  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.

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  1. Brown the ground been over medium heat.

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

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  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.

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

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

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  1. Sprinkle the top with the cheddar cheese.

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

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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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