Saturday, April 14, 2012

Nacho Pie

Note:  Sandwiches get old when you eat lunch at home every day.   Being the "lunch lady" for my boys means that we have to be a little creative to fight the monotony.  

Nacho Pie

1 pound
ground beef
2 tablespoons
taco seasoning
1/4 cup water
1 tube
(8 ounces) refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided

1 cup
(8 ounces) sour cream 
1 cup (4 ounces) shredded Mexican cheese blend

 In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and 1/4 water.   Remove from heat.   Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.   Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

For lunch servings - Use ramekins to create individual servings.  

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