When I was a kid my Mom started making this dish that she called Taco Pie. She found it off the back of some stovetop box and kind of ran with it. I remember being in High School when she first made it, and let me tell you it was awesome! Years passed and I grew up. Although I was still living under my Mother’s roof, I was now “cooking” for myself. It wasn’t until last year when Taco Pie popped in my head. I asked my Mom for the recipe, but it had long since been lost. So, I had to improvise.
This is not the first time I have made this dish and it certainly won’t be the last. That said, it is my first time sharing it with you!
- 1 Cup Chucky Salsa
- 2 Tbsp. Taco Seasoning
- 1 lb. Ground Beef
- 1 pack of Crescent Rolls
- 2 Leafs of Lettuce
- 1 Cup Shredded Mexican Cheese
- Measuring cup
- Non-stick frying pan
- Pie tin or round mettle dish
-Pre hear oven to 375 degrees
-In a non-stick frying pan put ground beef over medium flame, until brown.
-Once beef is brown, strain grease. *
-Place beef over a low flame, adding taco seasoning and salsa. Steer until fully mixed and let simmer.
-Remove crescent rolls from package and spate. Line pie tin with doe until completely covered. *
-Remove beef from flame and pour into pie tin. Evenly spread out beef.
-Add ½ cup of cheese and evenly spread over beef
-Rip up lettuce and evenly spread over cheese
-Evenly spread other ½ cup of cheese over lettuce
-Place in oven and let cook for 15 minutes*
-Once done, let cool for 5-10 minutes. Cut and serve.
Boom! Taco Pie!