Real Recipes From Real Home Cooks ®

nacho pie

(4 ratings)
Recipe by
Deb Wilson
New Glasgow, NS

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 ratings)
yield 6 -8
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For nacho pie

  • 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

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