Quick Crescent Taco Pie
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
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.
Ingredients
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1-1/4 pounds lean ground beef (90% lean)
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1 envelope taco seasoning
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1/2 cup water
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1/2 cup chunky salsa
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1 tube (8 ounces) refrigerated crescent rolls
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1-1/2 cups crushed corn chips, divided
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1 cup sour cream
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6 slices American cheese
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Shredded lettuce
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Sliced ripe olives
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Diced tomatoes
Directions
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1.
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.
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2.
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.
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3.
Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes.
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