Double Crust Taco Pie
A hearty double crust taco pie with seasoned ground beef and melted Monterey Jack cheese, perfect for a flavorful family dinner or casual gathering.
Ingredients
Instructions
- Cook ground beef in a skillet until browned, stirring to crumble meat.
- Drain well.
- Add taco seasoning mix and prepare according to package directions.
- Set meat mixture aside.
- Unroll one can of crescent rolls into two rectangles; press long sides together to make a 13 x 8-inch rectangle.
- Repeat process with second can of crescent rolls; set aside.
- Place the first rectangle of dough on an ungreased baking sheet.
- Sprinkle with 2 cups of shredded Monterey Jack cheese.
- Spread ground beef mixture evenly over the cheese.
- Sprinkle with remaining 2 cups of cheese.
- Top with the second rectangle of dough, pressing all edges to seal.
- Bake at 400°F (200°C) for 15 minutes or until browned.
- Serve with sour cream, salsa, and jalapenos.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or chopped green chilies to the ground beef mixture. You can substitute ground turkey or chicken for a leaner option. If you don’t have Monterey Jack cheese, cheddar works well too. Ensure to press the edges of the crescent dough firmly to prevent the filling from leaking during baking.
Serving Suggestions
Serve the taco pie hot, garnished with a dollop of sour cream and a side of salsa for dipping. Fresh guacamole or a simple green salad can also complement the dish nicely. This recipe pairs beautifully with Easy Tortilla Casserole for a festive meal.
Storage & Reheating
To store leftovers, allow the taco pie to cool completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For reheating, place slices in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, to maintain its crispy crust.
Nutrition & Diet Analysis (per serving)
Each serving of Double Crust Taco Pie contains roughly 316 calories, with 12g protein, 57g carbohydrates, and 6g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (30% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1659mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this taco pie ahead of time?
Yes, you can prepare the filling and assemble the pie in advance. Cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use instead of crescent rolls?
If you don't have crescent rolls, you can use pie crust or biscuit dough as an alternative. Just ensure to roll it out to the appropriate size, and adjust baking time if using a different dough.
Is this recipe suitable for freezing?
Yes, you can freeze the taco pie before baking. Wrap it well in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).