Taco Pie
Taco Pie is an easy weeknight dinner with a buttery crescent roll crust, seasoned ground beef, and melty cheese. It comes together in about 30 minutes and is a fun, family-friendly spin on taco night.
Servings: 8 servings
Ingredients
- 1 package Grands crescent rolls
- 1 pound lean ground beef
- 10 ounces canned mild rotel tomatoes with green chilies
- 1 package taco seasoning
- 1/4 cup cheddar cheese freshly grated
- 1/4 cup Monterey Jack cheese freshly grated
- Your favorite taco toppings
Instructions
- In a large skillet cook the ground beef over medium heat until cooked through and browned, about 5 to 8 minutes. Drain any excess fat and return beef to the pan.
- Add the rotel tomatoes and taco seasoning to the cooked ground beef mix well and cook for 3 to 4 minutes to heat throughout. Remove from heat and let sit while you prepare the crust.
- Preheat the oven to 350 degrees. Unroll the crescent roll triangles and separate each roll, laying the point towards the center. Line the next crescent roll next to the first one added, and repeat going into a circle, they will overlap.
- Using your fingers to press them into the bottom and seal the sides of the rolls, pinching the seams as needed. The goal is to create one crust that covers the entire pan with no holes. Fold over the top of the crust.
- Pour the beef mixture on top of the crust. Top with the shredded cheeses and bake at 350 degrees for 25-30 minutes until the crust has browned and the cheese is melted and bubbly.
- Remove from the oven and allow to sit for 10 minutes. Slice and serve garnished with your favorite taco toppings.
Notes
- If you can not find Grands style crescent rolls you can use normal crescent rolls but I recommend Pillsbury or a name brand style roll as the dough will seal better than generic options.
- Tested in both an aluminum and a glass-style pan, the results of a solid crust were most successful in the glass pan. A deep-dish pie plate can also be used.
- Freshly grating your cheese is recommended as it melts best. Bagged Mexican blend cheese can be used if that’s what you have on hand!
- Ground pork, chicken, or turkey can be used in place of the beef. Pork has more fat, chicken and turkey will release a lot of water, so be sure to drain WELL after cooking!
- Taco pie topping ideas: Shredded lettuce, cotija cheese, guacamole, pico de gallo, olives, cilantro, lime wedges, diced tomato, diced red onion, salsa, taco sauce, sliced or chopped jalapeno.
- I used the Taco Bell brand taco seasoning. This seasoning has no heat. You can also use homemade.
- I used mild Rotel; feel free to use a different heat level based on your preferences.
Nutrition
Calories: 263kcal | Carbohydrates: 15g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 660mg | Potassium: 239mg | Fiber: 1g | Sugar: 5g | Vitamin A: 514IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg
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