Crescent Taco Pie
Submitted by guilfoil
Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minTaco night just got a crust upgrade, y’all.
Seasoned ground beef gets layered over crushed corn chips in a buttery crescent roll pie shell, then smothered with sour cream and a blanket of melted cheddar. More corn chips on top, because crunch is everything.
It’s the kind of weeknight dinner that kids will actually request by name.
Pro Tips
- Press the crescent triangles firmly into the pie pan, sealing all perforations so you get a solid crust.
- Crush the corn chips, don’t pulverize them. You want chunks for texture, not dust.
- Top it after baking with shredded lettuce, diced tomatoes, and a drizzle of hot sauce for the full taco experience.
- Fritos work best here, but any corn chip will do the job.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Brown ground beef and drain.
Stir in seasoning mix and water; simmer 5 minutes.
Separate crescent dough into 8 triangles and press into ungreased pie pan to form a pie crust.
Sprinkle 1 cup corn chips over bottom of crust.
Spoon meat mixture over crust and corn chips.
Spread sour cream over meat mixture.
Cover with cheese.
Sprinkle on remaining corn chips.
Bake 20 to 25 minutes.
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