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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I'm fairly certain this came from a Pillsbury pamphlet - I've had it since the 1980's, and it's a nice one-dish meal. It's easy to put together, and I love all the variations you can do with the toppings. Read more . I was thinking today that I should try making this with leftover grilled fajita chicken - I think that would be a good alteration. If I try it, I'll let you know how it turned out! Ingredients:
crust |
1 can refrigerated crescent roll dough |
2 tablespoons masa horina or cornmeal |
1/2 cup mexican four-cheese grated cheese blend, or grated pepper jack cheese |
pie |
1 pound lean ground beef |
1/2 cup diced onion |
1 jalapeno pepper, seeds removed and finely diced |
4 ounces tomato sauce |
4 ounces of your favorite picante sauce |
1 tablespoon fiesta party dip mix (from tastefully simple), if available |
1/2 package of the dry taco seasoning mix |
1 small can sliced ripe olives |
1 cup frozen corn |
topping |
1 cup sour cream |
1 cup mexican four-cheese grated cheese blend |
additional toppings |
finely shredded lettuce |
diced tomatoes |
avocado slices, sprinkled with a little fruit fresh to prevent browning or squirted with a little lemon juice |
some homemade guacamole |
salsa verde, or your favorite salsa of choice |
jalapeno slices |
anything else you like on your tacos |
Directions:
1. Separate crescent rolls into 8 triangles and lay them in a 10” glass pie plate, with the points of the rolls meeting in the center of the pan (using a glass pie plate will give you a better browned crust). I like to put a very thin swipe of butter around the pan sides and bottom before laying the dough in it, but that is optional. It does seem to help to give a nice golden crust, and helps prevent the crust from sticking to the pan.
2. Press the seams together well to give you a firm “seal“, and be sure dough is pressed completely up the sides of the pan as well.
3. Sprinkle dough with the masa horina or cornmeal, then evenly sprinkle on the 1/2 cup of cheese.
4. Bake the crust for 5 minutes at 375 degrees.
5. While the crust is pre-baking, prepare the pie filling.
6. In a skillet, brown the ground beef and onion until done.
7. Add remaining pie ingredients to skillet and stir just to mix together.
8. Spoon meat mixture into partially baked crust .
9. Spread top of meat with the sour cream and then cover with the grated cheese.
10. Bake at 375 degrees for another 15 to 20 minutes, until crust is nicely browned.
11. Remove pan from oven and let set for 5 minutes.
12. Cut pie into wedges and serve with any of the additional toppings desired.
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