Nacho Pie

Recipe Rating:	4 Ratings5
Categories:	Beef, Other Main Dishes, Quick & Easy, For Kids
Keywords:	dinner, spicy, taco, main, lunch, Dishes
Serves:	6-8
Prep Time:	30 Min
Cook Time:	25 Min

Ingredients

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.

Deb Wilson

Cooked to Perfection

New Glasgow, NS, Canada

Maritimemama

Member Since Nov 2012

Deb's Notes:

I got this recipe from a Taste of Home magazine about 10 years ago. From the first time I made it, it was a favorite and I had to make it at least once a month. I think my youngest son would have eaten it 3 nights a week! It's easy and sooo tasty!

Directions

In 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.