Nacho Pie

Peggy Bockler




★★★★★ 2 votes

25 Min
25 Min


  • 1 lb
  • 1/2 c
    onion, chopped
  • 1 can(s)
    (8 oz.) tomato sauce
  • 2 Tbsp
    taco seasoning
  • 1
    tube (8 oz.) refrigerated crescent rolls
  • 1 1/2 c
    crushed nacho tortilla chips, divided
  • 1 c
    (4 oz.) mexican cheese blend or cheddar cheese, shredded
  • 1 c
    (8 oz.) sour cream

How to Make Nacho Pie


  1. In a large skillet cook beef and onion. Drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
  2. Separate crescent dough into 8 triangles. Place in a greased 9 inch pie plate with points toward the center. Press onto bottom and up the sides for a crust. Seal perforations. Sprinkle 1 cup of chips over crust. Top with meat mixture.
  3. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350º 20-25 minutes or until cheese is melted and crust is golden brown. let stand for 5 minutes.

Printable Recipe Card

About Nacho Pie

Course/Dish: Beef Savory Pies
Regional Style: Mexican

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