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Taco Pie with Crescent Rolls

Taco Pie with Crescent Rolls Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 (8 oz) cans refrigerated crescent roll dough
  • 1 lb lean ground beef
  • 1 (1 oz) packet taco seasoning
  • ⅔ cup water
  • 1 (16 oz) can refried beans
  • 1½ cups shredded sharp cheddar cheese
  • Shredded lettuce, diced tomato, sour cream, and salsa for serving

Method
 

  1. Preheat oven to 375°F (190°C). In a skillet over medium-high heat, cook the ground beef until no longer pink, about 6 to 8 minutes, and drain fat. Stir in taco seasoning and water, simmer until thickened, 3 to 4 minutes.
  2. Press one can of crescent dough into a 9-inch pie plate, sealing the seams. Spread refried beans evenly over the dough, then top with seasoned beef and sprinkle cheddar cheese over the meat.
  3. Unroll the second can of crescent dough over the cheese. Pinch top and bottom crust edges together to seal, and cut a few slits in the top.
  4. Bake 22 to 25 minutes until the top is golden and the filling is bubbling. Cool 5 minutes, then top with lettuce, tomato, and sour cream. Slice and serve warm.

Notes

Letting the pie rest a few minutes makes the slices much cleaner. For a spicier filling, add a chopped jalapeño to the beef while it browns.