Easy Taco Pie

READY IN: 40mins
SERVES: 4-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
  • 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 12
    tablespoons water
  • 34
    of 13 oz. bag tortilla chips, crushed (I use Tostito's Restaurant Style)
  • Pam cooking spray
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DIRECTIONS

  • Preheat oven to 350 degrees & spray pie dish with cooking spray.
  • 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.
  • 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.
  • Bake for 20 minutes, remove from oven, top with remaining cheddar cheese and bake additional 5-10 minute until bubbly.
  • * Serve with additional sour cream, guacamole, salsa, tomatoes, salsa con queso, shredded lettuce, etc. if desired.
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