©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Nacho Pie

I found this in my Taste of Home, Southwest magazine.  It came out really well!!! 

1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
2 tablespoons taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Mexican cheese blend

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.

Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.
Yield: 6-8 servings.

I think it would be even better with some chunky spicy salsa on top too.


The Daily Smash said...

Looks good love your blog. Everything looks so yummy
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Dedi said...

I have to...

What do you call pie that's not yours?


Alisa said...

Nachoooo...(imitating Jack Black in Nacho Libre)

It was love at first bite!I was hesitant to try it at first but it was amazing and you were so right with the salsa! Thank you!

Keri said...

Shut UP! This looks delicious. Oh and I can use some of my green chili sauce from New Mexico.


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