Cheesy Beef Taco Pie
This is a comfort food recipe that’s perfect for everything from tailgating to holiday parties to a weeknight dinner the whole family will love.
Your favorite taco ingredients are baked into this loaded, juicy, and perfectly savory pie. My family and friends gave it a 10.
Rather than using taco shells, I used a tube of crescent rolls that I unrolled and pressed into a pie dish to form the crust. Stretch the rolls as necessary to cover the base and up the side of the pie dish.
Then add crushed corn tortilla chips, juicy ground beef and tomatoes, sour cream, more chips, and loads of glorious cheese before baking until the cheese is lightly golden browned.
I selected low or no sodium where possible (taco seasoning and canned tomatoes) to avoid the finished dish from reading overly salty.
Cheesy Beef Taco Pie
This is a comfort food recipe that’s perfect for everything from tailgating to holiday parties to a weeknight dinner the whole family will love. Your favorite taco ingredients are baked into this loaded, juicy, and perfectly savory pie. Rather than using taco shells, I used a tube of crescent rolls that I unrolled and pressed into a pie dish to form the crust. Add crushed corn tortilla chips, juicy ground beef and tomatoes, sour cream, more chips, and loads of glorious cheese before baking until the cheese is lightly golden browned. The recipe is very flexible and I selected low or no sodium where possible.
- 1 pound lean ground beef (I used 85% lean)
- one 1-ounce packet taco seasoning (I used reduced sodium)
- one 14.5-ounce can petite diced tomatoes (I used no salt added)
- one 8-ounce tube crescent rolls
- 3/4 cup crushed corn tortilla chips + 1/2 cup crushed corn tortilla chips
- 12 ounces (1 1/2 cups) sour cream (I used lite)
- about 6 ounces shredded Mexican cheese blend, or your favorite cheese
- 2 tablespoons fresh cilantro, finely chopped for garnishing
- 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.
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