Hello again..it’s time for some Taco Pie.
Think of this as your go-to recipe for after all the turkey, ham and roast dinners have been served to excess. I always resort to making something spicy and full of beefy goodness when the leftovers start to get ugh. I need chiles and taco seasonings and cheesiness. Today’s choice comes from the Pillsbury website so keep it close by to use when you need a kick for dinner.
- to 1 1/4 lb. lean ground beef
- (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
- 1/2 cup water
- cup sliced stuffed green olives or pitted ripe olives
- (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
- 1 1/2
- to 2 cups crushed corn chips
- (8-oz.) container (1 cup) sour cream
- slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese
- Shredded lettuce, if desired
- Avocado slices, if desired
- Heat oven to 375°F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.
- Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
- Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
- Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
- To make ahead, assemble pie and cover with foil; refrigerate up to 2 hours before baking. Uncover; bake as directed above. To reheat, bake, uncovered, at 350°F for 10 to 15 minutes or until hot. Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.