TACO PIE is a snappy, simple meal that is exceptionally filling. Some individuals will likewise top it with consistent taco fixings, i.e. lettuce, tomatoes, dark olives, and so forth. Present with taco sauce.
INGREDIENTS:
1 (8 ounce) bundle refrigerated crescent rolls
1 pound ground meat
(1 ounce) bundle taco seasoning blend
1 (16 ounce) compartment acrid cream
8 ounces shredded Mexican-style cheese mix
1 (14 ounce) sack tortilla chips, pounded
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Lay crescent mixture level on the base of a square cake container and prepare as indicated by bundle bearings.
Meanwhile, brown the meat in an extensive skillet over medium high warmth. Include the taco flavoring and blend together well. At the point when batter is done, expel from oven and spot meat blend on top, then layer with sharp cream and cheddar, and after that finish off with the squashed nacho chips.
Come back to stove and heat at 350 degrees F (175 degrees C) for 10 minutes, or until cheddar has dissolved.
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| Taco Pie |
INGREDIENTS:
1 (8 ounce) bundle refrigerated crescent rolls
1 pound ground meat
(1 ounce) bundle taco seasoning blend
1 (16 ounce) compartment acrid cream
8 ounces shredded Mexican-style cheese mix
1 (14 ounce) sack tortilla chips, pounded
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Lay crescent mixture level on the base of a square cake container and prepare as indicated by bundle bearings.
Meanwhile, brown the meat in an extensive skillet over medium high warmth. Include the taco flavoring and blend together well. At the point when batter is done, expel from oven and spot meat blend on top, then layer with sharp cream and cheddar, and after that finish off with the squashed nacho chips.
Come back to stove and heat at 350 degrees F (175 degrees C) for 10 minutes, or until cheddar has dissolved.
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