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Superspeedway Taco Pie

(75)
  30 reviews
  • 15 min prep time
  • 40 min total time
  • 10 ingredients
  • 6 servings
  • Pinterest
    761
  • Facebook
    0
  • Save
    356
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    356
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    5K

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!

Bake-Off® Contest 21, 1970
Allegra Bernal
Sylmar, California

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

Steps

  • 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
585
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
15g
75%
Cholesterol
90mg
30%
Sodium
1180mg
49%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
11g
Protein
24g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
2%
2%
Calcium
16%
16%
Iron
18%
18%
Exchanges:
2 Starch; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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