"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taco Pie Recipe

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This recipe for Taco Pie, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Camille Pinter
Added: Wednesday, July 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 tbsp. minced onion
1 can (8 oz.) tomato sauce
1 package taco seasoning
1 tube (8 oz.) refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided
1 c. (8 oz.) sour cream
1 c. (4 oz.) shredded cheddar cheese

Directions:
Directions:
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, separate crescent dough into 8 triangles; place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350 for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
We like to add shredded lettuce, chopped tomatoes, onions, taco sauce, and extra crushed Doritos before eating.

 

 

 

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