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Taco Pie

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Taco Pie is a quick and cheesy casserole-style twist on taco night, featuring a crescent roll crust layered with seasoned beef, sour cream, cheese, and crunchy tortilla chips. Perfect for weeknight dinners, potlucks, or casual gatherings.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baked
  • Cuisine: Tex-Mex
  • Diet: Halal

Ingredients

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 (to taste)

Instructions

  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. Meanwhile, cook the ground beef in a skillet over medium-high heat until browned and crumbly, 5–7 minutes. Drain excess fat.
  4. Stir taco seasoning into the cooked beef and set aside.
  5. Layer taco meat evenly over the pre-baked crescent crust.
  6. Spread sour cream over the beef, then sprinkle with shredded cheese.
  7. Top with crushed tortilla chips.
  8. Bake for 10 minutes, or until cheese is melted.
  9. Let cool slightly before slicing and serving.

Notes

  • Fully bake the crescent crust before layering to prevent sogginess.
  • Add jalapeños or hot sauce for extra spice.
  • Use black beans, corn, or salsa as additional layers.
  • Keep chips separate if storing to maintain crunch.

Nutrition

Find it online: https://cheftinaskitchen.com/taco-pie/