Nacho Pie
By
Deb Wilson
@Maritimemama
1
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!
Ingredients
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1tube refrigerated crescent rolls
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1 lblean ground beef
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1/2 cchopped onion
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2 Tbsptaco seasoning (we use spicy, but your choice)
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1 ccoarsely crushed torilla chips, divided
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1 csour cream
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1 cshredded mexican/texmex cheese blend (or cheddar)
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8 ozcan of plain tomato sauce
How to Make Nacho Pie
- 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.
