Taco Pie is one of those recipes that I have been making for many years. This dish is the most requested meal at my house. Taco's are one of those meals that we eat on a regular basis. Not only is this a family favorite but also a favorite of my son's friends. His best friend, Martin, who I refer to as my second son, loves this meal. Every time I see him, I am asked when are we having it again. I get a hi from him and then the question " when are we having taco pie?" So now I feel guilty when I make this and he is not around. It is so hard to believe that these two boys are actually all grown up and graduating high school in just two short months. They have been the best of friends since the 3rd grade. I guess I will be sending care packages of taco pie to college.
This recipe is a revisit of a recipe I shared when I first started blogging. I have retaken the pictures many times throughout the three years but I am finally pleased with how these turned out. I normally make this in a 9 x 13 dish or larger. The "pie" dish is the original way I used to make it before I had a growing boy to feed. This recipe can be adjusted to fit your family and the leftovers heat up well.
2 packages of crescent rolls (you can also purchase this in sheets now)
1 bag of corn chips (crushed)
16 oz sour cream
1 1/2 -2 pounds of hamburger (turkey or chicken)
2 packages of taco seasoning
4 cup package of Shredded cheese (your choice of type) if you prefer you could use less.
Brown hamburger with taco seasoning according to directions on taco seasoning. Line 9 x 13 pan with crescent rolls, crumble ½ bag of corn chips on top of crescent rolls. Put hamburger mixture on top of corn chips and then cover with the sour cream. Please ¾ of bag of cheese on top of sour cream and put other ½ bag of corn chips on top of sour cream. Top off with the remainder of cheese and bake at 375 for approx. 20 minutes or until crescent rolls are done.
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