Quick Crescent Taco Pie Recipe

4.5 1 3
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Quick Crescent Taco Pie Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/4 pounds lean ground beef
  • 1 package taco seasoning mix
  • 1/2 cup water
  • 1/2 cup chunky salsa
  • 1 can (8 ounces) crescent dinner rolls
  • 1-1/2 cups crushed corn chips
  • 1 carton (8 ounces) dairy sour cream
  • 6 slices American cheese
  • Shredded lettuce
  • Sliced black olives
  • Diced tomatoes

Directions

Brown meat in large skillet; drain. Add seasoning mix, water and salsa; simmer for 5 minutes. Spread the crescent roll dough in 10-in. pie plate to form crust; press edges together at seams. Sprinkle 1 cup corn chips on crust bottom, reserving remaining 1/2 cup. Spoon on meat mixture. Spread sour cream over meat. Cover with cheese slices; sprinkle on remaining 1/2 cup of corn chips. Bake at 375* for 20 minutes, 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

  • 1-1/4 pounds lean ground beef
  • 1 package taco seasoning mix
  • 1/2 cup water
  • 1/2 cup chunky salsa
  • 1 can (8 ounces) crescent dinner rolls
  • 1-1/2 cups crushed corn chips
  • 1 carton (8 ounces) dairy sour cream
  • 6 slices American cheese
  • Shredded lettuce
  • Sliced black olives
  • Diced tomatoes
  1. Brown meat in large skillet; drain. Add seasoning mix, water and salsa; simmer for 5 minutes. Spread the crescent roll dough in 10-in. pie plate to form crust; press edges together at seams. Sprinkle 1 cup corn chips on crust bottom, reserving remaining 1/2 cup. Spoon on meat mixture. Spread sour cream over meat. Cover with cheese slices; sprinkle on remaining 1/2 cup of corn chips. Bake at 375* for 20 minutes, 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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foxxsden User ID: 5514144 20593
Reviewed Nov. 10, 2010

"This is so easy and so versatile. My husband really loves it and it really takes no time to make!"

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