Taco Pie

Made this twice, as written and the second time I added, rotel, green onions, black olives and refried beans like one of the reviews said. It’s so good and easy and it’s going to be great for lunch. Definitely spray the baking dish first before adding the crescent rolls. I’m rating it as written and it’s a 5, I just like more pizazz so that’s why I added the other ingredients.

Ole! Muy Rico!!The flavors were great, the timing to cook was short and the simplicity for beginner cooks and busy parents ideal!!!I used 80/20 hamburger, so the draining of grease was necessary.I did make a few additions of ½ a white onion chopped, and 2 oz Hatch green chiles. For fun and flavor, I garnished with an avocado slice and cilantro. I didn’t want to add or change much as the recipe was easy-breezy just as is.Loved it!!!!

I really enjoy the flavors but the crust o the bottom was soggy… wonder if I could par bake the crescent roll crust before filling?

Happy Mistake! The croissants I used turned out to be “Grands”. They rose up double-thick leaving no room for layering the remaining ingredients. I transferred the fully baked croissant layer from the square 8” square baking pan into a 9” round spring form pan and pressed it to better fit the circular form. The 3” depth of the pan provided the space I needed to layer the other ingredients. I then followed the advice of another reviewer, and, after layering the cooked and seasoned meat over the croissant base, I added a layer of 1/2 of a 14 oz. can of refried beans mixed with 1/2 of a 16 oz. container of sour cream. On top of this, I spread a thin layer of salsa followed by 3/4 of a 16 oz. can of black beans. Next, I added an 8 oz. bag of shredded cheddar cheese, holding back a small amount to use as a final topping. I sprinkled 3/4 of a 14 oz. bag of crumbled nacho cheese flavored Doritos on top of the pie and put the pan back into the still-heated oven for 14 minutes. I then removed the pan from the oven, sprinkled the remaining cheese on top and put it back in just long enough to melt the cheese…about 2 minutes. After cooling the pie for 10 minutes, I released the springform, and the pie surprisingly held it’s shape! I waited another 15 minutes to cut into it with a pie cutter. It was still warm but set enough to hold its shape. I am not an imaginative chef, but necessity is the mother of invention, and the result gave me what I intend to use in the future as a party dish. The only thing I think I would do is change the name (because of the ingredient additions) to “Nacho Pie.”

I don't really feel like rating the recipe as written is fair since I deviated quite a bit. I added chopped green peppers, red peppers and onions to the meat layer (seasoned the veggies with a generous amount of salt while sauteing), mixed in hot taco sauce with the sour cream, and used a pie crust due to availability. However, the flavor came out big. I would make again with my add ins but with the right dough.

Very easy and tasty! I added layers of tomato salsa and cilantro cream. Fun to make too.