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Easy Taco Pie

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, Hales Corners, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings


  • 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 sour cream
  • 3/4 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 2 medium tomatoes, seeded and chopped


  • 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.
Nutrition Facts
1 piece: 549 calories, 31g fat (11g saturated fat), 70mg cholesterol, 1321mg sodium, 47g carbohydrate (7g sugars, 2g fiber), 23g protein.

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