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Beef Nacho Pie

 Beef Nacho Pie
"I spend a lot of time in the garden and yard, so I like dishes that can be fixed in a hurry," says Doris Gill of Sargent, Nebraska. "This is very quick to put together and makes a tasty meal along with a lettuce salad."
6-8 ServingsPrep: 25 min. Bake: 20 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons taco seasoning
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups crushed nacho-flavored tortilla chips, divided
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded Mexican cheese blend


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in tomato sauce and taco seasoning.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Meanwhile, separate crescent dough into eight triangles; place in a
  • greased 9-in. pie plate with points toward the center. Press onto
  • the bottom and up the sides to form a crust; seal perforations.
  • Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully
  • spread sour cream over meat mixture. Sprinkle with cheese and
  • remaining chips. Bake at 350° for 20-25 minutes or until cheese
  • is melted and crust is golden brown. Let stand for 5 minutes before
  • cutting. Yield: 6-8 servings.