Irresistibly Easy Taco Pie: The Ultimate Comfort Food Delight
This Taco Pie is an easy, comforting dish packed with layers of flavor, perfect for family gatherings or a cozy night in.
Equipment
- Oven
- Skillet
- Pie Plate
Ingredients
For the Pie Crust
- 8 oz refrigerated crescent roll dough Can be replaced with gluten-free dough if desired.
For the Filling
- 1 lb lean ground beef (90/10) Fresh beef from a local butcher can elevate flavor.
- 2 tbsp taco seasoning Check freshness to ensure potency.
- 1/2 cup fire roasted chunky salsa Strain if too watery to prevent sogginess.
- 15 oz canned refried beans Use a warm spoon for easy spreading.
- 1 cup sour cream Full-fat is recommended for best texture.
- 2 cups shredded sharp cheddar cheese Freeze for 15 minutes before shredding to improve melting.
For the Toppings
- 2 cups shredded iceberg lettuce Add after baking to avoid wilting.
- 1 large Roma tomato, diced Any firm tomato variety works well.
- 1/4 cup pickled jalapeños Adjust quantity based on spice tolerance.
Instructions
Steps
- Preheat your oven to 375°F (190°C).
- Press the crescent roll dough into a greased 9-inch pie plate, sealing the seams.
- Brown the ground beef in a skillet over medium-high heat, then drain excess fat.
- Stir in taco seasoning and salsa, cooking until heated through.
- Spread the refried beans over the dough base.
- Layer the seasoned beef over the beans, then add the sour cream and shredded cheese.
- Bake for 30 minutes until the crust is golden brown and the cheese is bubbly.
- Let rest for 5 minutes, then top with lettuce, tomato, and jalapeños before slicing.
Notes
Optional: Garnish with fresh cilantro or a squeeze of lime for a zesty finish.