Taco Pie

This Taco Pie is an easy taco inspired dish with a crescent roll crust and ground beef filling that is topped with crushed tortilla chips, sour cream and cheese.

There is nothing better than an easy weeknight dinner! Some of my other favorites that can be done in around 30 minutes are these Skillet Shrimp Fajitas and this Beef Enchilada Casserole.

We are pretty good about switching things up and not having the same thing for dinner week after week. But there are a few staples that are on the menu, like tacos and pizza.

And there really isn’t anything wrong with having those favorites over and over again. But I often get bored and want to change things up.

This Taco Pie is the the perfect way to change up taco night. All the same flavors, just served up a little bit differently!

The good news is that it’s super fast, and super family friendly. Taco plus pie – what’s not to love?

Ingredients and Substitutions

• Crescent Rolls: Instead of a pie crust, (which would actually be delicious, but more work here), we are using crescent rolls for the crust. Not to be confused with croissants. These are the ones that come in the tube in the refrigerated section at the grocery store.
• Ground Beef: I like to use a lower fat ground beef, just so that I don’t have to drain the fat. If you do have a lot of fat, you’ll want to drain it.
• Taco Seasoning: You can use homemade taco seasoning or store bought.
• Salsa: I like to choose a salsa that I love the flavor of. I also like to choose a salsa that is not overly watery.
• Tortilla Chips: I like to choose a sturdier tortilla chip so that it will hold up better. But you can use what you have on hand.
• Sour Cream: This recipe has only been tested using full fat sour cream, but light sour cream should work.
• Cheese: I use cheddar cheese, but colby jack or pepper jack would be delicious! I like to use freshly grated cheese because it will melt better than pre-shredded.

How to Make Taco Pie

So start by prepping your crust. Unroll the dough, and take each of the 8 triangles and place them in a pie dish that has been sprayed with nonstick cooking spray. Place the skinny points together in the center of the dish, and the wider edges on the edge of the pie dish. Press the seams together, and the hardest part of the recipe is done!

Next comes the filling. It consists of 4 parts:

The beef – simply cook your ground beef and add taco seasoning and salsa.

The chips – this is just crushed up tortilla chips. I just roughly crush them with my hands.

The sour cream – dollop the sour cream over the top and gently spread it.

The cheese – lastly, top it all off with grated cheese!

Tips and Tricks

• Not a fan of crescent rolls? You can use a real pie crust, or I think one of the extra large tortillas would be a fun (although not as filling) idea.
• You could use ground turkey and light sour cream to lighten it up a bit.
• Top it with your favorite taco toppings! We serve it up with lettuce, tomatoes, avocado and cilantro with extra salsa and sour cream on the side.
• This is best served right away, simply because the longer it sits, the soggier the tortilla chips get. But I still enjoy the leftovers!
• Serve it up with more tortilla chips on the side and some refried beans.

More Taco Inspired Dinner Ideas

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Taco Pie

5 from 12 votes

Author: Deborah Harroun

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Mexican

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This Taco Pie is an easy taco inspired dish with a crescent roll crust and ground beef filling that is topped with crushed tortilla chips, sour cream and cheese.

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Ingredients

• ▢ 8 oz can crescent rolls
• ▢ 1 lb ground beef
• ▢ 1 tablespoon taco seasoning
• ▢ 1/2 cup salsa
• ▢ 3/4 cup crushed tortilla chips
• ▢ 1 cup sour cream
• ▢ 1 cup shredded cheddar cheese
• ▢ Desired toppings – chopped lettuce, diced tomatoes, sour cream, cilantro, avocados, etc.

Instructions

• Preheat the oven to 350ºF. Spray a 9-inch deep pie dish with nonstick cooking spray.
• In a skillet, cook the ground beef until browned and cooked through. Add in the taco seasoning and the salsa and cook until warmed through.
• Unroll the crescent rolls. Separate the dough into 8 triangles. Line the pie dish with the triangles, with the small point at the bottom middle of the dish and the wide end at the top. Press the edges together.
• Pour the cooked beef mixture into the crust. Sprinkle the crushed chips over the top of the beef. Drop the sour cream in dollops over the chips and gently spread. Top with the cheddar cheese.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the crust has browned.
• Serve topped with your desired taco toppings.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.

Nutrition Information

Serving: 1/6 of recipe, Calories: 459kcal (23%), Carbohydrates: 23g (8%), Protein: 24g (48%), Fat: 29g (45%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 2g, Cholesterol: 69mg (23%), Sodium: 784mg (34%), Fiber: 1g (4%), Sugar: 4g (4%)

Keywords: crescent roll taco bake, crescent taco pie, easy dinner, taco pie, weeknight dinner