|Categories:||Beef, Other Main Dishes, Quick & Easy, For Kids|
|Keywords:||dinner, spicy, taco, main, lunch, Dishes|
|1||tube refrigerated crescent rolls|
|1 lb||lean ground beef|
|1/2 c||chopped onion|
|2 Tbsp||taco seasoning (we use spicy, but your choice)|
|1 c||coarsely crushed torilla chips, divided|
|1 c||sour cream|
|1 c||shredded mexican/texmex cheese blend (or cheddar)|
|8 oz||can of plain tomato sauce|
Pinched by pamela1973, and 166 more.
- Grocery List
DirectionsIn a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce is reduced and meat is just "moist"Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.Sprinkle 1/2 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips.Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
I usually put a cookie sheet under the pie plate when baking as the filling sometimes bubbles over a bit.