Sunday, November 2, 2014

Taco Crescent Pie

This "Taco Crescent Pie" is one of those recipes that uses a few convenience items to make something a little more special than just tacos, which I love also, for supper. This is also very filling. You can add a salad or some refried beans and rice and dinner is served! I also like to serve this with taco toppings so each person can top their own as they wish or for those like my husband, who doesn't like all of that 'stuff', leave it plain! Here is what you will need for this:


1 can refrigerated crescent rolls
1 lb. ground chuck (or ground beef)
1/4 cup onion, diced fine
1/2 cup taco sauce or salsa
1 envelope of taco seasoning mix
dash of hot sauce (optional)
1/2 cup water
2 cups crushed tortilla chips, divided
2 cups shredded cheddar or Mexican cheese blend, divided
1 cup sour cream

Preheat oven to 375 degrees.

Spray a deep dish pie plate lightly with nonstick spray. 
Unroll the crescent rolls and arrange them in the pie plate with the pointy end to the inside, forming a crust. 
Press the seams together as you go and press them up the sides of the pie plate.

In a skillet brown the ground chuck along with the diced onion until the beef is done. 
Drain any excess grease. 
Add the taco seasoning mix, salsa or taco sauce, and water. 
Add a dash of hot sauce if you like spicy. 
Bring up to a bubble, then turn heat down to low to just simmer for about 5 minutes!

Sprinkle 1 cup of the crushed tortilla chips in the bottom of the pie plate over the crescent rolls.

Sprinkle with 1 cup cheese.

Pour the taco seasoned beef over the cheese and spread the 1 cup sour cream over this.

Sprinkle the top with the rest of the cheese and the other cup of crushed tortilla chips! 

Place in the oven and bake for 25 to 30 minutes or until brown and bubbly! 

Remove from oven and allow to sit for about 5 minutes before slicing.

My NOTE:  I wonder if this would work well for a bubble up recipe?

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