Easy Taco Pie

This is a pretty simple Taco Pie recipe... tastes great as listed using refrigerated cresent rolls, but you could also you a pre-made pie shell as well. You can play around with ingredients to your liking as well. I have used rinsed & drained black beans, drained whole kernal corn, etc. This is fantastic served alongside some homemade guacamole and Jiffy Corn Casserole (5 Ingredients) Easy & Delicious! - perfect for Mexican night in. As an FYI: I happen to use Tostito's corn chips in the recipe, I've also made it with Frito's, but Dorito's seem to burn. * Note, I brown the ground meat with 2 teaspoons of refrigerated chopped garlic because the Italian in me just can't brown meat solo.. :-)

• Ready In: 40 mins
• Serves: 4-8
• Yields: 1 pie

Ingredients

• 1 (8 ounce) can  Pillsbury Refrigerated Crescent Dinner Rolls
• 1  lb lean ground beef or 1  lb turkey
• 1  cup sour cream
• 2  cups  finely shredded mild cheddar cheese, divided (I buy 2 of the 8 oz. packages)
• 1  small onion, diced
• 2  ounces  sliced pitted  olives
• 1 (1 ounce) packet  taco seasoning (like Lawry's, Ortega or Taco Bell)
• 1 1⁄2 tablespoons water
• 3⁄4  of 13 oz. bag tortilla chips, crushed (I use Tostito's Restaurant Style)
•  Pam cooking spray

Directions

1. Preheat oven to 350 degrees & spray pie dish with cooking spray.
2. Line pie dish and sides of dish with cresent rolls & overlap well to fill in any gaps. Sprinkle with 1/2 of the crushed tortilla chips.
3. Brown beef & drain. Add packet of taco seasoning & water then simmer for about 10 minutes. Remove from stove & spoon meat mixture over the prepared pie dish on top of the tortilla chips. Top with sour cream, onion, and olives. Sprinkle with 1 cup of shredded cheddar and top with remaining half of tortilla chips.
4. Bake for 20 minutes, remove from oven, top with remaining cheddar cheese and bake additional 5-10 minute until bubbly.
5. * Serve with additional sour cream, guacamole, salsa, tomatoes, salsa con queso, shredded lettuce, etc. if desired.