Publisher Photo
Publisher Photo
This is a great recipe to serve for a casual meal! Everybody likes the Mexican-style dish, and it is so easy to prepare. —Betty Reuter
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • 1/3 cup pimiento-stuffed olives, sliced
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups corn chips, crushed, divided
  • 1 cup (8 ounces) sour cream
  • 3/4 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 2 medium tomatoes, seeded and chopped

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips.
Bake, uncovered, at 375° for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes. Yield: 6 servings.
Originally published as Taco Pie in Test Kitchen Favorites 2004 2005, p87

Popular Videos

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • 1/3 cup pimiento-stuffed olives, sliced
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups corn chips, crushed, divided
  • 1 cup (8 ounces) sour cream
  • 3/4 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 2 medium tomatoes, seeded and chopped
  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips.
  3. Bake, uncovered, at 375° for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes. Yield: 6 servings.
Originally published as Taco Pie in Test Kitchen Favorites 2004 2005, p87

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