Taco Pie

Taco pie has been a staple in our house for YEARS but long ogne are the days where I could make it using a pound of meat and serve everyone for two meals and still have leftovers for lunch one day.  Nowadays I scale it way up and thought I'd share for any of y'all with kids who eat A LOT!

First up, brown and drain 2 lbs of ground beef and then throw in about a cup of salsa (we like the black bean and corn salsa) and a package of taco seasoning and heat it all through.

Step 2 - While your meat is browning, open two packages of crescent rolls and press them into the bottom and onto the sides of a 9x13.  This doesn't have to be perfect!!! Just squish 'em in there!

Step 3 - Put the warm ground beef into the crescent rolled dish and then top withs some crushed up tortilla chips.  I don't typically measure - just break them apart a bit and layer them on top.

Step 4 - Plop some sour cream on top of those chips and then spread it around.  I like to use a icing spreader. 

Step 5 - Throw some shredded Mexican blend cheese on top and pop it in the oven at 375 for 35 minutes or until everything is golden brown.

YES MA'AM!!!

I like to serve it with some sliced avocado or guacamole and my kids love it solo.  This makes a BUNCH, all my kids eat it and it's EASY!

Happy Thursday, friends!!!

Taco Pie (BIG Batch!)

Step 1 - brown and drain 2 lbs of ground beef and then throw in about a cup of salsa (we like the black bean and corn salsa) and a package of taco seasoning and heat it all through.

Step 2 - While your meat is browning, open two packages of crescent rolls and press them into the bottom and onto the sides of a 9x13.  This doesn't have to be perfect!!! Just squish 'em in there!

Step 3 - Put the warm ground beef into the crescent rolled dish and then top withs some crushed up tortilla chips.  I don't typically measure - just break them apart a bit and layer them on top.

Step 4 - Plop some sour cream on top of those chips and then spread it around.  I like to use a icing spreader. 

Step 5 - Throw some shredded Mexican blend cheese on top and pop it in the oven at 375 for 35 minutes or until everything is golden brown.