Saturday, November 6, 2010

Quick Crescent Taco Pie

This is another quick, filling meal that hits the spot with my family... We paired it with a side of fruit and each of us were full after only 1 slice!!

Quick Crescent Taco Pie
(recipe found in Taste of Home)
serves: 6-8

1 1/4 pounds lean ground beef
1 package taco seasoning mix
1/2 cup water
1/2 cup chunky salsa
1 can (8 ounces) refrigerated crescent rolls
1 1/2 cups crushed corn chips, divided
1 cup (8 ounces) sour cream
6 slices american cheese
shredded lettuce
sliced ripe olives
diced tomatoes

Brown meat in a large skillet; drain. I just use 1 pound, I mean really - I am not going to thaw a whole extra pound just to get 1/4 pound more... :) Add seasoning mix, water and salsa; simmer for 5 minutes. Spread the crescent roll dough in a 10 inch pie plate to form crust; press edges together at seams. Sprinkle 1 cup corn chips over crust. Spoon meat mixture over chips. Spread sour cream on top. Cover with cheese slices; sprinkle with remaining corn chips. Bake at 375 for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes.

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