Taco Pie(Sandy Kartheiser)
A flavorful and easy-to-make taco pie featuring seasoned ground beef, creamy sour cream, and crispy corn chips, all baked under a flaky crescent roll crust. Perfect for family dinners or casual gatherings, it offers a satisfying blend of Tex-Mex flavors in every hearty slice.
Ingredients
Instructions
- Separate the crescent rolls and pat them around a pie tin to form the crust.
- Press crushed corn chips into the dough-lined pie crust.
- Brown the hamburger in a skillet.
- Drain the grease from the cooked meat.
- Add taco seasoning and water to the meat, bring to a boil, then simmer.
- Mix sour cream into the seasoned meat and spread over the pie crust.
- Sprinkle grated cheese and additional crushed corn chips on top.
- Bake at 350°F (175°C) for 20 to 30 minutes until golden and bubbly.
Tips & Substitutions
For a twist, substitute ground turkey or chicken for the hamburger. You can also use whole wheat crescent rolls for a healthier crust. If you like it spicy, add diced jalapeños or a dash of hot sauce to the meat mixture. This taco pie is a great way to use leftover taco ingredients for a quick meal. Consider pairing it with a side salad to balance the richness.
Serving Suggestions
Serve the taco pie with a dollop of guacamole or salsa on top for added flavor. It pairs beautifully with a simple green salad or corn on the side. For a fun twist, serve with a side of Quick And Easy Quesadillas for a complete meal. This dish is perfect for casual gatherings or a family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This ensures the crust remains crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Pie(Sandy Kartheiser) contains roughly 277 calories, with 8g protein, 38g carbohydrates, and 9g fat. It is a good source of protein (16% of the Daily Value), calcium (15% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 1832mg per serving (80% 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 taco pie ahead of time. Assemble the pie, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
What can I substitute for sour cream?
If you need a substitute for sour cream, consider using Greek yogurt for a healthier option. You can also use cream cheese mixed with a little milk to achieve a similar creamy texture in the filling.
Can I freeze taco pie?
Yes, taco pie can be frozen. After baking and cooling, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.
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).