Crescent Taco Pie


  • 1 to 1 1/4 pounds ground beef
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 1/2 cup water
  • 1/3 cup sliced stuffed green olives or pitted ripe olives
  • 1 1/2 to 2 cups crushed corn chips
  • 1 (8 ounce) can Pillsbury refrigerated quick crescent dinner rolls
  • 1 cup (8 ounces or 1/2 pint) dairy sour cream
  • 6 slices American cheese or 1 cup shredded Cheddar
  • Shredded lettuce, if desired
  • Avocado slices, if desired


  1. In large skillet, brown ground beef; drain.
  2. Stir in seasoning mix, water and olives; simmer 5 minutes.
  3. Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form a crust.
  4. Spoon meat mixture over crust and corn chips.
  5. Spread sour cream over mixture; cover with cheese.
  6. Sprinkle on remaining corn chips.
  7. Bake at 375 degrees F for 20 to 25 minutes until crust is golden brown.
  8. If desired, serve in wedges, topped with shredded lettuce and avocado slices.
  9. Reheat, covered with foil at 375 degrees F for 25 to 30 minutes until heated through.

Yield: 4 to 6 servings

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