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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My husband and two teenage sons put on long hours on our farm and are big eaters. But this taco pie, along with a salad, makes a quick, easy meal that satisfies everyone! It's become a family favorite. Ingredients:
1-1/4 pounds lean ground beef (90% lean) |
1 envelope taco seasoning |
1/2 cup water |
1/2 cup chunky salsa |
1 tube (8 ounces) refrigerated crescent rolls |
1-1/2 cups crushed corn chips, divided |
1 cup (8 ounces) sour cream |
6 slices american cheese |
shredded lettuce |
sliced ripe olives |
diced tomatoes |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add seasoning mix, water and salsa; simmer, uncovered, for 5 minutes.
2. Spread the crescent roll dough in 10-in. pie plate to form crust; press seams to seal. Sprinkle 1 cup corn chips over bottom of crust. Add meat mixture; spread with sour cream. Arrange cheese slices over top; sprinkle on remaining corn chips.
3. Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes. Yield: 6 servings.
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