Taco Pie Recipe

Course: Dinner, pie

Cuisine: Mexican

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: slices

Calories: 613kcal

This taco pie is a fun new way to get your taco fix any night of the week!

1 pound 85% lean ground beef
½ onion chopped
2 tablespoons taco seasoning store-bought or homemade (1 packet)
8 ounces tomato sauce (1 can)
8 ounces refrigerated crescent rolls (1 tube)
1¼ cups crushed tortilla chips divided
1 cup sour cream
1½ cups freshly shredded cheddar cheese
Optional Toppings: chopped tomatoes, chopped green onions, shredded lettuce, fresh cilantro

Preheat oven to 350°F.
Add the ground beef and onion to a skillet set over medium heat. Brown the ground beef. Then, drain the excess liquid.
1 pound 85% lean ground beef, ½ onion
Stir in the taco seasoning and tomato sauce.
2 tablespoons taco seasoning, 8 ounces tomato sauce
Unroll the crescent roll dough and press the pieces into the bottom of a pie pan and up the sides.
8 ounces refrigerated crescent rolls
Layer half of the tortilla chips on the dough. Spread the ground beef over the chips.
1¼ cups crushed tortilla chips
Bake for 10 minutes.
Spread the sour cream over the ground beef. Then top with the cheese and remaining tortilla chips.
1 cup sour cream, 1½ cups freshly shredded cheddar cheese
Bake for another 12-15 minutes until the crust is golden brown.
Top with tomatoes, green onion, lettuce, and cilantro
Optional Toppings:

You can use ground chicken or turkey instead of beef for a healthier taco pie.
You can use a traditional refrigerated pie crust instead of crescent rolls.
Get creative with your toppings, or add a few more layers of your favorite taco fillings.
Let the pie cool slightly before slicing to keep it from falling apart.
Nutritional information does not include optional toppings.

Storage: Store taco pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.