TACO PIE

The next time we have our son Patrick and his family over for dinner, this Taco Pie is what I am going to serve. I found the recipe in the Potluck for 33,000 cookbook contributed by Val Jean Grams from Dayton Hudson Central and thought it sounded like a good dish to make using some of our ground beef. We have almost used all of the chicken breasts we bought and won't be getting more until the end of June. That means we can enjoy some ground beef recipes. The only problem is there are not as many ground beef recipes as there are chicken recipes. So I get excited when I find a recipe that sounds good using ground beef.

We weren't disappointed either in the results. I wasn't sure if it would come out of the pie plate like a piece of pie, but it did. It actually held its shape really nicely. (picture at the end)

TACO PIE

1       lb ground beef
1       medium onion, chopped
1.25 ounce package taco seasoning (My package was 1 ounce)
8      ounce can of tomato sauce
8      ounce can refrigerated crescent dinner rolls
1+     cup crushed corn chips
8      ounce (1 cup) sour cream (I used light. Fat free would also work)
8      ounces (2 cups) grated cheddar cheese

Preheat oven to 350 degrees F.

In a skillet brown the ground beef and onion. Drain, if necessary.

Combine the taco mix and the tomato sauce in a small bowl.

Then add it to the cooked beef,

stirring well. Keep warm.

Unroll  dinner rolls onto a lightly floured surface. Seal the perforations if rolls want to come apart. Roll the dough out to enlarge enough

to fit a deep 9 or 10 inch pie plate.

Cut off the excess over the edges to fill in space where needed. (This may look a little "ugly", but it will work out fine.)

Place 3/4 cup of crushed chips on the bottom of the roll/crust dough.

Spoon meat mixture evenly over chips.

Bake for 15 minutes.

Remove from oven

and spread the sour cream

over the meat mixture.

Top with grated cheese.

(8 ounces of block cheddar cheese is a lot of cheese grated.)

Top with 1/4 to 1/2 cup more crushed chips. The original recipe called for 1/4 cup but I didn't think that was enough so I doubled it.

Bake 15 more minutes.

Allow the pie to cool for about 5 minutes before you you cut it to serve.