Quick Crescent Taco Pie

So here is the taco pie I mentioned in my previous post....It's really good! Here's the recipe, however, I made a few changes. I omitted the black olives, added rotel(during the timeyou add the seasoning) added the juice of the rotel in place of the water, did half the sour cream, and added refried beans as a layer of the pie after the ground beef mixture. Oh and added lettuce and more sour cream as a topping!

Quick Crescent Taco Pie
1 (1.25 ounce) package taco seasoning mix
1 pound lean ground beef
1/2 cup water
1/3 cup black olives, pitted and sliced
1 (8 ounce) package refrigerated crescent rolls
2 cups crushed tortilla chips
1 cup sour cream
1 cup shredded Cheddar cheese

In a large fry pan, brown the ground chuck. Drain off the oil. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.
Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture, and cover with cheese. Sprinkle remaining corn chips over the top.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

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Comments

Megan said…
Making this for dinner tonight. Can't wait to try it.
December 21, 2009 at 6:38 PM
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