Nacho Pie

Deb Wilson


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!

★★★★★ 4 votes
30 Min
25 Min


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


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.

About Nacho Pie

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