Monday, April 7, 2014

Taco Pie

Taco Pie

1 1/2 lb. lean ground beef
1 cup chopped, mixed onions & bell peppers
6 oz. cream cheese, cut into chunks
1/2 cup sour cream
3 Tbsp. dry Taco seasoning mix
1 large can (8) and 1 small can (4) crescent rolls
1/4 cup (1 small can, drained) sliced black olives
1 cup cheddar cheese
Sour Cream

Preheat oven to 350 degrees.  In a frying pan on med. high heat cook beef, onions and peppers until beef is done.  Drain.  Add cream cheese, sour cream and Taco seasoning.  Stir until smooth over med. heat.  Separate crescent rolls.  Place in deep dish pie pan, sprayed with non-stick spray, by laying them out like pie slices.  Press to seal seams.  Pour meat mixture into the pie shell. Bake 30-40 minutes or until crust is done.  Remove from oven and add black olives and cheese.  Return to oven for about 5 minutes or until cheese is melted.  Serve with salsa and sour cream.  Serves 6.

Comment:  This idea came from a recipe I found for Hamburger Pie in one of my older cookbooks.  I thought the concept would make a great Taco Pie.  The original recipe called for 1 can of crescent but that wasn't quite enough for my pan so I used 3 from the small can to make my full crust.  The Taco seasoning I used was the mild McCormick brand and I added until I had the flavor strength that I personally wanted.  You might want to add more or less, depending on your own taste.  The black olives were a last minute decision and they not only made the dish look good but also added a delicious taste.  And when I say mixed onions and bell peppers, I buy a frozen combination that is actually about 2/3 onion to 1/3 bell peppers.  This too is something you can adjust to your own taste buds.  I will say that the crust may not look as professional as a regular pie crust but the slight sweetness from the crescents are a great addition for the taste of this dish.

Comment from Food Tester Carol:  Imagine a flaky pie crust and a pie filling made up of the very filling you would make for tacos!  It's as simple as that and ten times more delicious than you can imagine.  This is the recipe that my family wants me to make every two weeks, a new family tradition!  Martha has simplified the recipe for us, starting with the crescent rolls used as the pie crust and the taco seasoning.  The taco flavors are all there form the ground beef and onions to the sour cream.  A truly delicious meal!
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