Side Pannel
Cheesy Beef Taco Pie
Cheesy Beef Taco Pie
- Recipe Submitted by maryjosh on 01/21/2017
Ingredients List
- 1 pound lean ground beef (I used 85% lean)
- one 1-ounce packet taco seasoning (I used reduced sodium)
- one 14.5-ounce can petite diced tomatoes (I used no salt added)
- one 8-ounce tube crescent rolls
- 3/4 cup crushed corn tortilla chips + 1/2 cup crushed corn tortilla chips
- 12 ounces (1 1/2 cups) sour cream (I used lite)
- about 6 ounces shredded Mexican cheese blend, or your favorite cheese
- 2 tablespoons fresh cilantro, finely chopped for garnishing
Directions
Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray, set aside.
To a large skillet, add the ground beef and cook over medium-high heat until browned, about 5 minutes. Break up the beef and stir intermittently so it cooks evenly.
Add the taco seasoning (do not add water like the packet calls for), tomatoes and the juice, turn the heat to low, stir to combine, and allow the mixture to simmer for about 5 minutes.
While mixture simmers, unroll the crescent rolls, and add them to the pie dish in an even flat layer so there's complete coverage at the base and up the sides. As necessary, stretch and smoosh the dough together to patch in holes. It will expand and bake togteher in the oven so it's okay if it's not perfect.
Evenly sprinkle 3/4 cup tortilla chips over the base of the pie dish.
Turn out the beef mixture into the pie dish.
Add the sour cream and spread evenly with a spatula, leaving a 1/2-inch bare margin at the perimeter.
Evenly sprinkle 1/2 cup tortilla chips.
Evenly sprinkle the cheese.
Place pie dish on a baking sheet (insurance against cheesy overflow in oven) and bake for about 35 to 40 minutes, or until cheese has melted and is as lightly golden browned as desired. Start checking at 25 to 30 minutes because all ovens and ingredients vary.
Evenly sprinkle with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 2 months.
To a large skillet, add the ground beef and cook over medium-high heat until browned, about 5 minutes. Break up the beef and stir intermittently so it cooks evenly.
Add the taco seasoning (do not add water like the packet calls for), tomatoes and the juice, turn the heat to low, stir to combine, and allow the mixture to simmer for about 5 minutes.
While mixture simmers, unroll the crescent rolls, and add them to the pie dish in an even flat layer so there's complete coverage at the base and up the sides. As necessary, stretch and smoosh the dough together to patch in holes. It will expand and bake togteher in the oven so it's okay if it's not perfect.
Evenly sprinkle 3/4 cup tortilla chips over the base of the pie dish.
Turn out the beef mixture into the pie dish.
Add the sour cream and spread evenly with a spatula, leaving a 1/2-inch bare margin at the perimeter.
Evenly sprinkle 1/2 cup tortilla chips.
Evenly sprinkle the cheese.
Place pie dish on a baking sheet (insurance against cheesy overflow in oven) and bake for about 35 to 40 minutes, or until cheese has melted and is as lightly golden browned as desired. Start checking at 25 to 30 minutes because all ovens and ingredients vary.
Evenly sprinkle with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 2 months.
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