Taco Pie

This recipe is called "taco pie." It's amazing and so simple at the same time. It's my husband's favorite dish, so I got the recipe from my sister-in-law (it's her mom's recipe) and we had it for supper tonight. I'm attempting to drop a few pounds, so I lightened it up a little. Yum!





Taco Pie
1 lb. ground beef, 93% lean.
1 pkg. taco seasoning mix
1/2 c. water
1/3 c. sliced green olives + 1 Tbsp. olive juice
1 can (8 oz.) reduced fat refrigerated quick crescent dinner rolls
3/4 c. to 1 c. of crushed organic yellow corn chips (I used archer farms)
1 c. sour cream, fat free or light
1 c. shredded reduced fat mild or sharp cheddar cheese

Toppings: shredded lettuce, salsa (I used black bean and corn, in addition to mild fresh salsa from Trader Joes).

Brown ground beef and drain. Stir in seasoning mix, water, and olives with juice; simmer 5 min. Separate crescent roll dough and spread into an 8 or 9" pie pan, pressing down to form a crust. Sprinkle 1/2 cup of corn cips over the bottom of the crust, then spoon the meat mixture over the chips. Spread sour cream over the meat and cover with cheese. Top pie with remaining corn chips. Bake at 375 degrees for 20 minutes, until the crust is golden brown. Allow pie to cool slightly. Cut pie into 8 wedges and top with shredded lettuce and salsa. Very tasty!