Nacho Pie

1
Deb Wilson

By
@Maritimemama

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!

Rating:
★★★★★ 4 votes
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
25 Min
Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Nacho Pie

Step-by-Step

  • 1In 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"
  • 2Meanwhile, 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.
  • 3Sprinkle 1/2 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips.
  • 4Bake 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.

Printable Recipe Card

About Nacho Pie

Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids




Show 3 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...