Taco Pie - Reduced Fat

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READY IN: 40mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb 93% lean ground beef
  • 8
    ounces reduced-fat crescent rolls, Pillsbury
  • 1 14
    ounces taco seasoning
  • 34
  • 14
    cup onion, chopped
  • 34
    cup KRAFT 2% Milk Shredded Cheddar Cheese
  • 1
    cup lettuce, shredded
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Separate crescent roll into 8 triangles, then form a pie shell into a 9 or 10 inch non-greased, oven safe pie dish.
  • In a 10 inch skillet, cook the ground beef and onions over medium heat until thoroughly cooked, about 8 - 10 minutes. Drain any excess grease and return to the skillet.
  • Add the taco seasoning packet and the salsa, mixing well until combined. Simmer for 6 minutes, stirring occasionally.
  • Fill the pie crust with the beef mixture and top with the shredded cheese.
  • Bake for 15 minutes or until pie crust is a golden brown and the cheese has melted.
  • Let the pie rest for 5 minutes before serving, adding sour cream, shredded lettuce and diced tomato, if desired.
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