Best Taco Pie Ever

When it comes to Mexican food I am all about chowing down.

From enchiladas to tamales, I love me some spicy south of the border cuisine. So, you can imagine my delight when I came across this taco mashed potato pie recipe. Wow! Does it ever pack a punch of flavor! I mean, you got your pie shell, your mashed taters, your ground beef, and lots of cheese. What could ever be better than that? I know it sounds cliche but my family really does have taco Tuesday night haha!

I made this casserole in addition to our hard and soft shell tacos just in case someone didn’t like the mashed potatoes and pie. Guess what? EVERYONE liked the mashed potatoes and pie!

I liked how we could all put our favorite condiments on our taco pie servings. Some of us used sour cream and salsa while other used guacamole dip and diced onions. The possibilities are truly endless!

If you think this taco pie is good you should try the leftovers. MMM! Seriously, I LOVE warming them up in the microwave, smothering them in sour cream and salsa, and then scarfing! Taco pie makes a wonderful lunch for the next day, too. My son was begging me to serve him some today after we finished our homeschool lessons. He’s a bit of a Mexican food buff.

I agree, this casserole makes the perfect weeknight dinner and it’s so super simple to throw together.

Ingredients

1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips, crushed

Directions :

Preheat oven to 350 degrees F (175 degrees C).
Lay crescent dough flat on the bottom of a square cake pan and bake according to package

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 place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

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