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Buttery Taco Pie With Crescent Rolls and a Cheesy Beef Filling

A golden flaky crescent roll crust filled with bold seasoned beef, melted cheddar, sour cream, and corn, baked into a sliceable Tex-Mex pie.
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Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 8 slices/people
Calories: 448
Ingredients Equipment Method

Ingredients
  

Ingredients (Filling): 450g ground beef, 1 onion diced, 2 garlic cloves minced, 2 tbsp taco seasoning, 1/3 cup water, 1 cup shredded cheddar divided, 1/2 cup sour cream, 1/2 cup corn kernels, 1/4 cup diced green chillies Ingredients (Crust): 2 cans refrigerated crescent roll dough Garnish: diced tomatoes, sliced green onions, shredded lettuce, sour cream, jalapeños

Equipment

  • 1 Large skillet
  • 1 9-inch deep pie dish or 9x9 inch baking dish
  • 1 mixing bowl
  • 1 rubber spatula

Method
 

Brown ground beef, add onion, cook 3 minutes. Drain fat.
    Add garlic, taco seasoning, water. Simmer 2 to 3 minutes. Stir in corn and green chillies. Cool 5 minutes.
      Stir sour cream and half the cheese into cooled filling.
        Press first can of crescent dough into greased pie dish, sealing all seams.
          Spoon filling in, top with remaining cheese.
            Lay second crescent dough over filling, seal edges, cut steam vents.
              Bake at 375°F for 25 to 30 minutes until deeply golden. Rest 10 minutes. Garnish and serve.