Superspeedway Taco Pie
- Prep Time 15 min.
- Cook Time -
- Serves 6
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1 pound lean ground beef
- 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
- 1/2 cup water
- 1/3 cup sliced stuffed green olives or pitted ripe olives
- 1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
- 1 1/2 cups crushed corn chips
- 1 (8 ounce) container sour cream
- 6 slices American cheese
- Shredded lettuce (optional)
- Avocado slices (optional)
Nutrition Info
Per Serving
- Calories: 607 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 2 g
- Fat: 44 g
- Protein: 24 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oven to 375 degrees F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.
- Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
- Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
- Bake at 375 degrees F for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
Yield: 6 servings
3. Still Hungry?
Your family will race to the table when you serve this crescent-crusted taco pie in which crushed corn chips add just the right crunch!
Notes:
To make ahead, assemble pie and cover with foil; refrigerate up to 2 hours before baking. Uncover; bake as directed above. To reheat, bake, uncovered, at 350 degrees F for 10 to 15 minutes or until hot. Substitution: If using Pillsbury(R) Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.
Submitted by
Mrs. Allegra Bernal, Sylmar, CA
Bake-Off(R) Contest 21, 1970
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Most Helpful Reviews
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Instant Family Favorite
BIGRED5.4 - May 3, 2008 02:54:02 PM PSTWithout tasting the original recipe this is what I changed.
Left out the green olives, added chilies and sweet onion.
Used sharp chedder instead of american cheese.
On top used the lettuce, sliced black olives, diced tomatoes,yellow onion and some fresh shredded sharp chedder to top it off along with a dollip of sour cream and taco sauce on the side.
The rest of the dish went as designed.
I knew before this hit the table that my family would devour it (WE LOVE TACOS) so I made it in a casserole dish instead of a pie pan.
Basically I just quadrupled the recipe.
This is quick, easy and simply delicious.4 of 4 found this review helpful.
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Loved it!
rhlwag - February 13, 2008 12:07:51 PM PSTDelicious! Me and my fiance' both loved it. It was very filling and easy to make.
4 of 4 found this review helpful.
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talk about good!!!
ebay0827 - February 6, 2008 06:41:44 AM PSTThis recipe is one of the best cheap meals I've had in a long time. My husband and I had it last night (he's a picky eater) and he loved it. Very filling too! He even took leftovers to work for lunch! You have to try it! Yummy!
4 of 4 found this review helpful.
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i
amy w - May 3, 2008 01:39:51 PM PSTmany times, we eat that in mexico.
3 of 3 found this review helpful.
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Great
gregmotts - May 3, 2008 02:09:59 PM PSTTo tubasrule_07 and other whiners who complain when recipes are "not Mexican" or whatever. So what? Taste the recipe, and judge it. Cooking is an art. You don't have to make everything the same. There is such a thing as new foods. This incorporates some mexican cooking, so don't complain.
3 of 4 found this review helpful.
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