Nacho Pie

I should have made two of these because it was inhaled in 2 point 3 seconds. It has already been requested as a birthday dinner, high praise in our home!!





Nacho Pie

Recipe from Mommy's Kitchen

Ingredients:

1 lb. ground beef, browned
1/2 cup chopped onion (of course I skipped this!)
1 8 oz. can tomato cauce
¾ cup water
1 packet taco seasoning mix
1 tube crescent roll dough
1 1/2 cup crushed tortillas chips
1/2 cup sour cream (I didn't add this)
1 cup cheddar jack or plain cheddar cheese
additional sour cream for garnish, diced tomatoes and sliced black olives.

Directions:

Preheat oven to 350. In large skillet brown beef and onion over medium heat until done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed chips over crust. Top with meat mixture. Using a spatula spread sour cream over meat. (I skipped this step because I don't like sour cream). Sprinkle the cheese and then remaining 1/2 cup crushed chips. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.