Taco Pie

My family loves this recipe because it contains no "chunky veggies", which my husband hates, and isn't spicy, which my daughter hates. It's fast and easy and can easily be refrigerated. If you do like "chunky veggies" all you have to do is add an 8 ounce can of diced tomatoes (drained) on top of the ground beef before cooking. If you want it spicy, I suggest getting the hot taco mix instead of the mild.

Ingredients

1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package mild 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 directions.
• 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.