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
Salsa
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
Salsa
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!
No comments:
Post a Comment