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Quick Crescent Taco Pie Recipe

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My husband and two teenage sons put on long hours on our farm and are big eaters. But this taco pie, along with a salad, makes a quick, easy meal that satisfies everyone! It's become a family favorite.

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Quick Crescent Taco Pie Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1-1/4 pounds lean ground beef (90% lean)
1 envelope taco seasoning
1/2 cup water
1/2 cup chunky salsa
1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups crushed corn chips, divided
1 cup (8 ounces) sour cream
6 slices American cheese
Shredded lettuce
Sliced ripe olives
Diced tomatoes

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add seasoning mix, water and salsa; simmer, uncovered, for 5 minutes.
Spread the crescent roll dough in 10-in. pie plate to form crust; press seams to seal. Sprinkle 1 cup corn chips over bottom of crust. Add meat mixture; spread with sour cream. Arrange cheese slices over top; sprinkle on remaining corn chips.
Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes. Yield: 6 servings.

Originally published as Quick Crescent Taco Pie in Country Woman January/February 1988, p29

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