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

  • 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

  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.

Printable Recipe Card

About Nacho Pie

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



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