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|1/2 c||onion, chopped|
|1 can(s)||(8 oz.) tomato sauce|
|2 Tbsp||taco seasoning|
|1||tube (8 oz.) refrigerated crescent rolls|
|1 1/2 c||crushed nacho tortilla chips, divided|
|1 c||(4 oz.) mexican cheese blend or cheddar cheese, shredded|
|1 c||(8 oz.) sour cream|
In a large skillet cook beef and onion. Drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
Separate crescent dough into 8 triangles. Place in a greased 9 inch pie plate with points toward the center. Press onto bottom and up the sides for a crust. Seal perforations. Sprinkle 1 cup of chips over crust. Top with meat mixture.
Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350º 20-25 minutes or until cheese is melted and crust is golden brown. let stand for 5 minutes.