Nacho Pie

Wednesday, February 25, 2009

This recipe was posted on Mommy's Kitchen's Blog and I had to try it. It taste similar to tacos loaded with cheese and sour cream. This a great meal if you are in the mood for Mexican food. Very yummy. My husband thought it was delicious so I will definitely make it again. The recipe calls for the use of a 9" pie plate but I used a 11 x 7 rectangular pan instead. Worked out great.
 
Photo from Taste of Home in a 9" pie plate

Nacho Pie

Ingredients:
1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
2 tablespoons taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Mexican cheese blend

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

Yield: 6-8 servings.


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