Taco Pie

Taco Pie is a fast, family-friendly meal that transforms taco night into a satisfying baked dish. With layers of crescent roll crust, seasoned beef, creamy sour cream, melty cheese, and crunchy tortilla chips, this casserole-style recipe is perfect for busy weeknights or casual gatherings.

Why You’ll Love This Recipe

• Quick and easy to assemble
• A twist on taco night with comforting, cheesy layers
• Customizable with your favorite taco toppings
• Great for leftovers and meal prep
• Kid-friendly and crowd-pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (8 ounce) package refrigerated crescent rolls
• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) container sour cream
• 8 ounces shredded Mexican-style cheese blend
• 1 (14 ounce) bag tortilla chips, crushed or to taste

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan.
2. Lay crescent dough flat on the bottom of the pan and bake according to package instructions until lightly golden.
3. While the crust bakes, cook the ground beef in a skillet over medium-high heat until browned and crumbly, about 5 to 7 minutes. Drain excess fat.
4. Stir taco seasoning into the cooked beef and set aside.
5. Layer the taco meat over the pre-baked crescent crust.
6. Spread sour cream evenly over the meat, then sprinkle with shredded cheese.
7. Top with crushed tortilla chips.
8. Bake in the oven for about 10 minutes, or until cheese is melted.
9. Let cool slightly before slicing and serving.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

• Spicy version: Add jalapeños, hot sauce, or use spicy taco seasoning.
• Vegetarian: Swap the beef for seasoned lentils or a meatless crumbles alternative.
• Layered toppings: Add black beans, corn, or salsa between layers.
• Low-carb option: Use a low-carb tortilla base or omit crust altogether and bake as a crustless casserole.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions. For best texture, keep crushed chips separate and add fresh before serving.

FAQs

Can I make this taco pie ahead of time?

Yes, assemble it up to 24 hours in advance and refrigerate. Bake just before serving.

Can I freeze taco pie?

Yes. Assemble, wrap tightly, and freeze unbaked. Bake from frozen at 350°F, adding extra time as needed.

What kind of cheese works best?

A Mexican-style blend is ideal, but cheddar or Monterey Jack also work well.

Can I add vegetables?

Absolutely. Chopped bell peppers, onions, or even corn and black beans make great additions.

What are good toppings?

Try shredded lettuce, diced tomatoes, black olives, avocado, jalapeños, or salsa.

Can I use a different crust?

Yes. Crescent rolls are traditional, but you can substitute with biscuit dough, puff pastry, or a cornbread base.

How do I keep the crust from getting soggy?

Bake the crescent roll crust fully before layering other ingredients.

Is this dish spicy?

Not inherently, but you can adjust the heat level with spicy taco seasoning or hot sauce.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken are great lean alternatives.

How do I serve this?

Serve warm with taco toppings and a side of refried beans or Spanish rice.

Conclusion

Taco Pie brings a creative and satisfying spin to your typical taco night. With minimal prep and maximum flavor, this layered dish is sure to become a go-to favorite in your dinner rotation. Customize it with your favorite toppings and enjoy a hearty, cheesy meal everyone will love.

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