A quick meal the kids will love!  Serve it in wedges topped with shredded lettuce and avocado slices. Delicious! Ground chuck is recommended for this recipe.

Quick Crescent Taco Pie

(1.25 ounce) package taco seasoning mix

beef

water

black olives,

(8 ounce) package refrigerated crescent rolls

tortilla chips

sour cream

Cheddar cheese

In a large fry pan, brown the ground chuck.  Drain off the oil.  Stir in seasoning mix, water, and olives.  Simmer for 5 minutes.


Separate crescent dough into 8 triangles.  Place triangles in an ungreased 10-inch pie pan, pressing to form a crust.  Sprinkle 1 cup corn chips over the bottom of crust.  Spoon meat mixture over crust and corn chips.  Spread sour cream over meat mixture, and cover with cheese.  Sprinkle remaining corn chips over the top.


Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.


My sons and husband enjoyed this recipe a lot!! My "few changes" were - I added 2 tsp of Minced Onion (dried spice) and 2 tsp hot sauce while I was browning the hamburger. I stirred in 4 oz (1/2c) sour cream into the hamburger after it was drained, instead of doing a layer and I used less too (can't even taste it, just added moisture). I also folded in an extra 8 oz of shredded mexican blend cheese with the hamburger. (Extra cheese, in addition to the recommended layer) Crushed doritos as others recommended,on both the bottom and the top. I skipped the olives and served those alond with chunky salsa, shredded lettuce, and the remainder of the sour cream I had bought! Enjoy!!

My family really enjoyed this recipe. I used an 8X8 Pyrex dish instead of a pie plate; 1 ½ LB ground beef and two packs of taco seasoning. After making the recipe a couple of times, I found this amount fits best in that size dish. I also recommend reducing the amount of water used with the taco seasoning; it may be to “soupy” for this dish (the seasoning packet I use calls for ¾ cup water for each pound of ground beef, I use ½ cup per pound). If you are planning to have leftovers, I recommend that you not add the Tortilla chips the whole dish, as they tend to get soggy at re-warming.

I improvised pretty heavily with this recipe as I didn't have some of the ingredients on hand.  First off, I used the "Morningstar Grillers" ground meat-like product and mixed in a few spices (cumin, garlic powder, red pepper flakes, salt/pepper).  Since the grillers are a bit dry I was adding a little water here and there just to keep it from sticking.  I then found some leftover refried beans in the refrigerator and mixed those in with the "meat" while it was cooking.  This gave it a nice consistency.  I also did not have any tortilla chips, so I substituted black beans.  I minced two cloves of garlic, sauteed them in ~one tsp of safflower oil and then added a partially drained can of black beans to the skillet.  I cooked those until about half of the bean liquid had cooked off.  From bottom to top, I layered the meal: crescent roll(I used the reduced fat too), black bean mixture, "meat", cheese.  I baked for  25-30 minutes.  I was very pleased with how it turned out.  Some improvements to my adjustments would include (which is why I gave it 4 *'s): sour cream,  diced tomatoes (to top or added into the bean or meat mixture), avacado...ie something cool.  I'm sure this method takes down the calorie count pretty  significantly...but the taste is certainly there.  If you like beans (which I do), you will like this modification.

I have to give this recipe a 5 star rating because my husband ate the entire pie in one sitting..minus the piece and a half that I was allowed. Ha Ha. I will be making this again..but I will Pam the bottom of the pie pan next time because the crescent rolls were stuck on and hard to remove! Thank you for this recipe!

Thanks for this wonderful recipe! We had an afterschool function to get to quickly, and I had no time to waste- this dinner was done very quickly. Also, my picky kids loved it and had seconds! I did arrange the dough a little differently, though...I put the dough "pointy side" out to form a sunburst pattern, then pulled the tips over the meat mixture- so it kind of enclosed it a little more.

This was a tasty and quick recipe. I had concerns about a soggy crust but it turned out flaky and not soggy at all. I used nacho cheese doritos instead of corn chips. Next time I'll try reduced fat crescent rolls.

This recipe was awsome.  The only thing I did different was add a can of diced tomatoes in with the beef before I placed it on top of the crescent rolls and chips.  YUMMY!!  No leftovers with this dish.  Even my 2 yr old liked it!!! 

I make this healthier with ground turkey, 2% sharp Cheddar, light sour cream and reduced-fat crescent rolls. Can't tell the difference, it's delicious and hearty both ways!

I thought this would be good with the taco flavor but the addition of the crescent dough was SO much added calories that I really needed to hibernate this meal off. I even used reduced fat crescents fat free sour cream and vegetarian hamburger and just found that replacing lettuce and salsa with greasy dough is just 'Americanizing' a good thing that didn't need to be changed. We prefer lettuce and salsa and the dough didn't make it any less messy or tastier. Actually this recipe is too high calorie for my taste. I will not make this again.

quick crescent taco pie

Servings: 5.5

Author : Ann

Ingredients

Instructions

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