Cheesy Beef Taco Pie
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
8 Servings
-
Calories
366 kcal
-
Cuisine
Mexican
Cheesy Beef Taco Pie
Report
In this taco pie, a crescent roll crust is topped with a mixture of crushed tortilla chips, ground beef, tomatoes, sour cream, and loads of glorious cheese! It's the ultimate Mexican comfort food!
Share:
Ingredients
- 1 pound ground beef I used 85% lean, lean
- taco seasoning
- diced tomatoes petite, canned, 14.5-ounce can
- crescent rolls 8-ounce tube
- ¾ cup corn tortilla chips crushed
- 12 ounces sour cream 1 1/2 cups, lite
- Mexican cheese blend or your favorite cheese, about 6 ounces, shredded
- 2 tablespoons cilantro finely chopped for garnishing, fresh
Instructions
- 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.
Notes
- *To prevent this dish from being too salty, I used reduced-sodium taco seasoning and salt-free tomatoes.
Nutrition Information
Show Details
Serving
1
Calories
366kcal
(18%)
Carbohydrates
19g
(6%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
91mg
(30%)
Sodium
667mg
(28%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 366kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 91mg | 30% |
| Sodium | 667mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
Other Recipes
You'll Also Love
