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Quick Crescent Taco Pie

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.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

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 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.

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Reviews

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Average Rating:
  • foxxsden
    Nov 10, 2010

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

  • Judy Johnson
    Sep 22, 2007

    No comment left

  • bkcallaway
    Aug 24, 2006

    No comment left