Taco Pie with Crescent Rolls is a a fun twist on taco night. It's easy to customize the meat mixture with different ingredients, is ready in under 30 minutes, and its simple enough for kids to help make.
1packettaco seasoningfind my homemeade version here
1/2cwater
1/2cfrozen corn
1/2cblack beansdrained and rinsed
1canrefrigerated crescent rolls get the original version, not big and flakey as it will make the dough too thick and may not cook evenly
1cshredded cheddar cheese
Instructions
Preheat oven to 375 degrees.
In a large pan. brown 1lb of lean ground beef and drain. Add taco seasoning and 2/3 cup of water. Simmer a few minutes on medium heat.
Stir in 1/2 c of frozen corn and 1/2 c of black beans.
In a 9" pie pan, use your fingers to spread out the crescent rolls along the bottom of the pan. Do not grease the pan. There is plenty of butter in the crescent roll dough so it will not stick.
Separate some of the dough and use it for the sides of the pan. Use your fingers to pinch the rolls together to form an even pie crust along the bottom and up the sides of the pie pan. It doesn't need to be pretty, just as even as you can get it.
Pour the meat mixture into the pie pan on top of the uncooked pie crust.
Top with 1 cup shredded cheddar cheese.
Bake at 375 degrees for 16-18 minutes or until pie crust is golden.
Cut into slices and serve with your favorite taco toppings like sour cream, salsa, diced avocado, etc.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.Serve with toppings like:
sour cream
guacamole
salsa or taco sauce
hot sauce
chopped cilantro
sliced olives
diced tomatoes
sliced avocado
diced onions
shredded lettuce
Also, try customizing the meat mixture by adding things like: