Taco Pie

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 I knew this would be an instant hit in our family Taco Pie

I knew this would be an instant hit in our family. It’s so easy and a delicious twist on a classic dish. A taco on top of a bed of crescent rolls….mmmmm. And it’s a perfect amount to feed our family. I LOVE not having leftovers!!

1  package refrigerated crescent rolls
1 lb ground beef (or ground turkey)
1/2 cup chopped onion
2 cloves garlic, minced
1 package taco seasoning mix
1/2 cup corn
1/2 cup black beans
1/2 cup sour cream
1/2 cup pepperjack cheese
1/2 cup sharp cheddar cheese
1 small bag corn chips, crushed
Any other taco toppings that your family likes

Preheat the panggangan to 375 degrees. Lay crescent dough flat on the bottom of a greased pie plate. Place into the panggangan and bake according to package directions, which is usually about 11 minutes.

Meanwhile, heat about 1t olive oil in a pan. When it’s hot, add the onion and and garlic and saute until onions are soft, about 1 minute. Add the ground beef.  Break up the meat into chunks with a spoon or spatula while cooking. Add the taco seasoning and stir together until well mixed.

When the dough is done, remove from the panggangan and spoon the taco meat over the crust in an even layer, then a spread on the sour cream, add half of the corn chips, then a layer on the cheese and then top off with the rest of the chips. Return to the panggangan and bake for about 8 minutes or until the cheese has melted.

Top with your favorite taco toppings such as lettuce, tomato, olives, onions, salsa, or avocado. Enjoy!

*Adapted from Blog Chef

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