Taco Pie

This is a wonderful recipe! What I love most about this recipe is that I can use my left overs after we have had taco night and it does not taste like we are having left overs! I put a layer of refried beans first and then I put my meat and I layer more goodies on top of that, like diced tomatoes, green chilis, banana peppers, etc. I also drizzle taco sauce on top of the meat and toppings then I add my cheese and bake. My family LOVES this dish!

I haven’t made it yet, but looking over the comments I will definitely add some rotel, onions, jalapenos and beans. It just doesn’t appeal to me “as is” since my family likes spicy! Also I would use white mexican melting cheese and pico on top instead of chips. Sorry, I dissected this recipe and I do apologize. My mind went crazy with possibilities. Oh, and don’t forget the avocado wedges 🙂

It’s a great recipe but I don’t like chips on top of anything and didn’t use them. I put pico de gallo salsa on top for added vegetables and flavor and chopped lettuce for crunch on top instead. I made 3 small ones with this recipe in my pot pie ramekins. I didn’t add beans onto it BUT I did serve refried beans with it and they went well together.

I gave it a 4 star rating because it needed something more. Not sure what that is yet, but maybe some re-fried beans and diced tomatoes. When making a new recipe I do my best to make it as written. Sometimes that isn’t possible, like tonight I didn’t have a 9X9 square pan. Only had an 8X8 pan, so there wasn’t as much room for all the ingredients. Consequently I didn’t use all the sour cream and much less chips on the top. Everything else is as written. My hubby and I enjoyed the meal, adding a salad on the side. I will be making this again as it was tasty and my hubby said he would eat it as leftovers. Believe me, that normally doesn’t happen lol.

Not a fan of the crescent roll crust. Next time I would use flour tortillas. Also very bland. I used a can of Rotels (original), not much help. Needs something, not sure what……

I used the crescent “dough sheet” in a 9×13 pan and baked 15 minutes then “frosted” the crust with warm refried beans. For the meat I used a can of Rotel w/ taco mix. Spooned that over the beans, topped with cheese and a 50/50 mix of crushed tortilla chips and Frito’s. Baked an additional 15-18 minutes. The layer of refried beans was a nice addition that helped avoid a soggy crust! YUM!!

I was interested in the recipe but thought it needed a punch, and was concerned as written would be too dry. After reading the reviews, I made some adjustments. I added a can of Rotel diced tomatoes with green peppers, onions, and a can of drained black beans. I also sprayed the bottom of the pan to avoid sticking as some said they experienced. When I served, I offered shredded lettuce, salsa, black olives, sour cream, guacamole and more cheese. There was enough for the 2 of us to have 3 meals! With these adjustments it was very flavorful and VERY filling. Next time I’ll try a layer of refried beans!

I really enjoy the flavors but the crust o the bottom was soggy… wonder if I could par bake the crescent roll crust before filling?

I made this with a few additions, after I baked the rolls I added a layer of refried beans than added my meat minture which i added rotel to it . MAN THIS DISH WAS DELICIOUS!

I thought it was too dry but my husband loved it and went back for seconds.

Happy Mistake! The croissants I used turned out to be “Grands”. They rose up double-thick leaving no room for layering the remaining ingredients. I transferred the fully baked croissant layer from the square 8” square baking pan into a 9” round spring form pan and pressed it to better fit the circular form. The 3” depth of the pan provided the space I needed to layer the other ingredients. I then followed the advice of another reviewer, and, after layering the cooked and seasoned meat over the croissant base, I added a layer of 1/2 of a 14 oz. can of refried beans mixed with 1/2 of a 16 oz. container of sour cream. On top of this, I spread a thin layer of salsa followed by 3/4 of a 16 oz. can of black beans. Next, I added an 8 oz. bag of shredded cheddar cheese, holding back a small amount to use as a final topping. I sprinkled 3/4 of a 14 oz. bag of crumbled nacho cheese flavored Doritos on top of the pie and put the pan back into the still-heated oven for 14 minutes. I then removed the pan from the oven, sprinkled the remaining cheese on top and put it back in just long enough to melt the cheese…about 2 minutes. After cooling the pie for 10 minutes, I released the springform, and the pie surprisingly held it’s shape! I waited another 15 minutes to cut into it with a pie cutter. It was still warm but set enough to hold its shape. I am not an imaginative chef, but necessity is the mother of invention, and the result gave me what I intend to use in the future as a party dish. The only thing I think I would do is change the name (because of the ingredient additions) to “Nacho Pie.”

This was delicious!!! Added onion, a can of Rotel and black olives and I will be making this again very soon!

Wow, quick and easy to put together, try it with either Doritos or crushed Fritos.

It was good, cooked it for 28 people I added peppers and diced onions

Added a can of Rotel on top of the sour cream. Tasted great! might add onion or black olives next time

everyone in the house loved this

I don’t really feel like rating the recipe as written is fair since I deviated quite a bit. I added chopped green peppers, red peppers and onions to the meat layer (seasoned the veggies with a generous amount of salt while sauteing), mixed in hot taco sauce with the sour cream, and used a pie crust due to availability. However, the flavor came out big. I would make again with my add ins but with the right dough.

It’s delicious. I made a couple of adjustments. I used a deep dish pie shell, layered salsa and used Dorito Nacho Chips. I make this again!

Great recipe! Made a few changes as well. While the crescent dough was baking @ 350° in a prepared 13×9 glass casserole for 12 minutes, I browned the ground beef with the diced yellow onion and 1 Tbsp of minced garlic. Instead of using the taco seasoning packet, I added 1/4 tsp cayenne pepper, 1/2 tsp black pepper, 1/2 tsp salt, 1 tsp cumin, 1 Tbsp chili powder. After browning, mix in 2-3 Tbsp of sour cream and 1/4 cup of salsa, along with 1 can (drained) of black beans. Stir well until heated throughout then spread evenly over the cooked dough. Next, add slices of 2 jalapeños, layer with colby jack and hot pepper blend cheese. Top with just enough whole tortilla chips to cover meat & cheese layers. Bake in the preheated oven for 10 minutes and let cool for 5 minutes ?? Thanks for the delish recipe. Everyone seems to have put their on twist on it, which is great, very versatile!

I gave this recipe five stars but made changes based on other reviews. Make this recipe in a 9 X 13 baking pan. The original recipe says to use a square baking pan but this would never fit in a 9 X 9 pan. A tin of crescent rolls fits perfectly in a 9 X 13 pan creating a perfect crust. I’ve been cooking steadily for over 40 years ago and didn’t know that! I followed the recipe but made the following changes based on other reviews: Used 85/15 ground turkey and added a jar of salsa to it once it was browned along with taco seasoning. Substituted cheddar cheese because I didn’t have the Mexican style blend and sprinkled sliced scallions on top when serving. It was delicious! Will definitely make this again. I also liked the idea from another review of making it Italian with a change of ingredients. Thanks, Stephanie for the recipe!

4/14/21 – this was tasty and easy. I followed the recipe but used about half the amount of sour cream and tortilla chips – I just felt like it didn’t need that much. I also mixed in tomatoes with the ground beef and put a layer of refried beans on the biscuit dough after baking and before the meat mix. Very good – would be awesome with some shredded lettuce and black olives. Hubby said I should definitely make this again!