Taco Pie

1 (8 ounce) package refrigerated crescent rolls
1 lb ground beef
white cheese dip
1 can Ranch Style Beans
1 (1 ounce) pkg taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 can of Rotel (optional)
1 (14 ounce) bag nacho chips, crushed

Preheat oven to 350 degrees. Lay crescent dough flat on the bottom of a 9×13 glass dish (that’s been sprayed with non-stick spray) and bake until just about to turn golden (not cooked ALL the way b/c will go back in oven). Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and spread white cheese dip, then meat mixture on top, then layer with ranch style beans, sour cream and cheese and then top off with the crushed nacho chips. Return to oven and bake at 350 degrees for 10 minutes or until shredded cheese has melted. If chips look like they’re going to burn cover with foil and finish cooking.

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