This taco pie with crescent rolls mashes up two of our favorites, tacos and casseroles, into one delicious dish. It's an ideal way to bring those taco flavors back to the table when the weather turns cold.
Instructions
1
Prepare the crescent roll crust
2
Heat your oven to 350°F. While it’s coming up to temperature, unroll the crescent roll dough into an unbroken rectangle. Press it into the bottom of a greased 13X9-inch baking dish, sealing the seams and perforations and working from the middle to the edge until it reaches 1 inch up the sides of the dish. Sprinkle 1 cup of corn chips over the crust.
3
Mix the filling
4
Cook the ground beef in a large skillet over medium heat until it’s no longer pink, then drain it thoroughly to remove any excess fat. Stir in the tomato sauce and taco seasoning and bring the mixture to a boil. Reduce the heat to a simmer and cook the meat in its sauce, uncovered, for five minutes. Spoon the sauce over the chips in the baking dish. Top with the sour cream, cheese and the remaining corn chips
5
Bake the crescent roll taco pie
6
Bake the pie, uncovered, for 25 minutes until the crust is lightly golden brown. Scatter the optional toppings over the pie, if you choose to use them, before serving.
