Why’s the plate messy? Because that’s my second helping, that’s why. This is one of my favorite recipes, and I was hungry! It’s my adaptation of a recipe my mom used to make. I’ve changed a few things from the way she made it. One was to make my own seasoning for better flavor and less salt (there’s still a ton of sodium). Another was to eliminate the Fritos to cut calories. I did keep the crescent dough, though. It’d be a lot healthier without that, but it’s part of the charm. Using packaged crescent roll dough is so quick and easy, and the flavor really complements the filling. I’d rather have Taco Pie less frequently and continue to make it this way. Don’t judge me! There will be more healthy recipes coming this month, I promise.

I made 2 small pies with this batch and froze them both for when I was having my kitchen & hip renovated last fall. The crust texture is a bit better when cooked fresh, but it does freeze well. Reheating is best done in an oven, although a microwave will do in a pinch. I used a red bell pepper because that’s what I had. A green one works just as well. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 large package of refrigerator crescent roll dough

1 Tbsp olive oil

1 medium onion

1 bell pepper (green or red)

1 large clove garlic

1½ pounds extra-lean ground beef (may substitute ground turkey, other meat, or meat substitute)

1 batch Homemade Taco Seasoning

½ cup of your favorite salsa (I used Tostitos medium)

¾ cup water

6 ounces grated cheese (cheddar, jack, or other)

Preparation:

1.) In a large skillet, brown the ground beef. I like to break it up as it browns, but you could do it after if you prefer. Transfer the cooked meat to a paper towel-lined platter to drain. Drain all but a teaspoon of the fat from the skillet.

2.) While the meat is browning, peel and mince the garlic; set aside. Chop the onion and bell pepper, then add to the skillet and cook until starting to turn translucent with golden edges. Add the minced garlic. Stir and cook until fragrant, about a minute.

3.) Return the beef to the pan. Stir in the taco seasoning, salsa, & water, and simmer until the liquid evaporates.

4.) While the mixture simmers, separate the dough into rectangles. Pinch together the diagonal seams, then roll out the dough. It will be a bit bigger and a bit thinner. Cut the first dough rectangle into three long strips. Use them to line the edges of a pie dish.

5.) Use the rest of the dough to line the bottom, trimming as needed and pinching all the seams together. Roll the top edge down just a bit to make it thicker.

6.) Dump the beef mixture into the pie plate, and pat it down evenly.

7.) Sprinkle the cheese over the top.

8.) Bake for 20 – 30 minutes, until crust is golden and cheese is melted. Serve with more salsa, and sour cream or guacamole if desired.