Taco Pie

This is an old family recipe from my childhood. I can remember picking the olives out of the mixture and now that is what my kids do! I’ve tried making it without the olives and it just doesn’t taste the same, even when you pick the olives out! I’ve made this before with just regular pie crust and it was still good, but the crescent roll dough is flakier and lighter. It’s worth it to buy the crescent dough. However, for this, the off-brand cheaper dough works just as well.

Taco Pie

1 1/4 pounds ground beef
1 package taco seasoning mix
1/2 cup water
1/3 cup sliced green olives, more or less
1 can crescent rolls
2 cups corn chips — crushed
1 cup sour cream
6 slices American cheese

 Brown meat and drain off grease. Stir in water, taco mix and olives. Simmer 5 minutes.
Meanwhile, separate crescent dough into triangles and place in an ungreased 9 or 10 inch  pie plate. Press dough to form crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat over chips, spread sour  cream over meat and cover with cheese. Top with the remaining corn chips.
Bake in 375 degree oven for 20-25 minutes until golden brown. Cut in wedges. Can refrigerated up to 2 hours before cooking.


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