Crescent Taco Pie
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | package |
taco seasoning mix
|
*
|
| ½ | cup |
water
|
|
| 1 | each |
crescent roll dough
canned |
*
|
| 1 ½ | cups |
corn chips
crushed |
*
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cheddar cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 118 | ml |
water
|
|
| 1 | each |
crescent roll dough
canned |
*
|
| 355 | ml |
corn chips
crushed |
*
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
cheddar cheese
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Brown ground beef and drain.
Stir in seasoning mix and water; simmer 5 minutes.
Separate crescent dough into 8 triangles and press into ungreased pie pan to form a pie crust.
Sprinkle 1 cup corn chips over bottom of crust.
Spoon meat mixture over crust and corn chips.
Spread sour cream over meat mixture.
Cover with cheese.
Sprinkle on remaining corn chips.
Bake 20 to 25 minutes.
