Nacho Crunch Taco Pie Recipes

TACO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
• Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
• Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

VICTORY LAP NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan over medium-high heat, add the ground beef, salt, pepper, cayenne, cumin, garlic powder and onion powder. Using the back of a wooden spoon, break up the beef into small bits and cook until browned, 5 to 8 minutes.
• Set aside a handful of the tortilla chips for sprinkling on top of the nachos, then layer half of the remaining chips in a large baking dish. Layer half of the beef, followed by half of the black beans and then half of the Cheddar and Monterey Jack cheese. Repeat the layering process 1 more time to create 2 layers. Crush the reserved tortilla chips and sprinkle on top for some crunch.
• Bake until the cheese is melted, about 20 minutes. Serve with the sour cream, queso fresco, diced avocado, hot pepper sauce and pico de gallo for topping.

NACHO CHIP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
• Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
• Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

NACHO POT PIE

Steps:

• Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
• In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
• Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

EASY TACO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
• Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

TACO PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half.
• In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat.
• Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
• Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.

QUICK CRESCENT TACO PIE

Steps:

• In a large fry pan, brown the ground chuck. Drain off the oil. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.
• Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture, and cover with cheese. Sprinkle remaining corn chips over the top.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

NACHO CRUNCH TACO PIE

Steps:

• In a pie pan arrange crescent rolls to resemble a pie crust.
• Brown ground beef and mix taco seasoning according to package direction.
• On top of crescent rolls, put 1 layer of crushed nacho chips,ground beef mixture, sour cream, shredded cheese, and more crushed nacho chips.
• Bake at 325°F for 20-25 minutes.
• (You also could add olives, tomatoes, lettuce, and more sour cream after baking).

TACO PIE

Steps:

• Prepare ground beef in 10 inch skillet as you would for tacos according to taco seasoning packet.
• Layer tortilla chips over ground beef.
• Spread cheese over chips.
• Cover and cook about 5 minutes until cheese is melted.
• Serve with sour cream on side.

NACHO PIE

Steps:

• Place chips in a lightly greased 9-in. pie plate and set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. , Bake, uncovered, at 375° until heated through and cheese is melted, for 7-8 minutes.