Taco with crescent roll pie
And this time, the pie also has tortilla chips for the extra crunch. After all, a taco needs some crunch on top.
- 1 lb ground beef
- 1 tablespoon taco seasoning
- 1/2 cup salsa
- 1 can crescent rolls
- 1 cup sour cream
- 3/4 cup crushed tortilla chips any flavor will do
- 1 cup cheddar cheese shredded
- Your favorite taco topping
Start by making your filling. Stir ground beef until it starts browning. Then add taco seasoning and salsa. Cook well and then set aside.
Then it's time to preheat your oven to 315 Fahrenheit. Next, spray a 9-inch pie sheet with cooking oil or nonstick cooking spray.
Separate your crescent rolls into eight triangles. Then set them on the pie sheet with the pointy ends in the center. Yes, it's similar to making a pizza in reserve.
Gently press the rolls to the sheet to set them in place. Spread your filling on top of the rolls. After you even them out, sprinkle the crushed chips on top of the pie.
Lather the sour cream evenly on the filling. You may want to drop them in dollops for an easier spread. Finish with the cheddar cheese as the final topping.
Bake in the oven for 20-25 minutes. You can tell it's done when the cheese has completely melted and it has a brown crust.
Use your favorite topping on top of the pie. It can be diced avocado, diced lettuce, salsa, or even more tortilla chips.
You can always have it with more tortilla chips if you crave more crunch. Don't forget that it's essentially still a taco, which means you can be creative with the topping.
Whether you make it on the weekend or during the weekday, this recipe can get you through your days. You will likely be adding this dish to your comfort food list. After all, it's so easy to fall in love with this taco crescent roll pie.