Superspeedway Taco Pie

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!

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Servings 6

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( 70 ) Ratings

70 Ratings

5 Stars

4 Stars 11%

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Member Reviews ( 23 )

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Bake-Off® Contest 21, 1970

Mrs. Allegra Bernal

Sylmar, California

ingredients 10
Prep Time 15 min
Total Time 40 min

Ingredients

1: to 1 1/4 lb. lean ground beef

1: (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

: 1/2 cup water

1/3: cup sliced stuffed green olives or pitted ripe olives

1: (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 1/2: to 2 cups crushed corn chips

1: (8-oz.) container (1 cup) sour cream

6: slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese

: Shredded lettuce, if desired

: Avocado slices, if desired

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Directions

1 Heat oven to 375°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.
2 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.
3 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.
4 Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.

EXPERT TIPS

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Expert Tips

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°F for 10 to 15 minutes or until hot. Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.