Recipe Background
Here's a unique spin on your favorite Tex-Mex flavors. Frito Taco Pie layers in the crunchy delight of corn chips with taco-seasoned juicy beef for a crispy, savory taste experience. With its buttery and light crescent rolls and some tangy sour cream, this pie is a dinnertime delight. Frito Taco Pie is about to make Taco Tuesday a lot more fun, especially when paired with your favorite toppings!
Here's a unique spin on your favorite Tex-Mex flavors. Frito Taco Pie layers in the crunchy delight of corn chips with taco-seasoned juicy beef for a crispy, savory taste experience. With its buttery and light crescent rolls and some tangy sour cream, this pie is a dinnertime delight. Frito Taco Pie is about to make Taco Tuesday a lot more fun, especially when paired with your favorite toppings!
Ingredients
For the frito taco pie:
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning
- 1 can refrigerated crescent rolls
- 1 (3.5-ounce) bag Fritos® corn chips
- sour cream to taste
- shredded cheese of your choice, to taste
Optional toppings:
- lettuce chopped, to taste
- tomato chopped, to taste
- avocado chopped, to taste
- black olives pitted and chopped, to taste
- salsa to taste
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet, cook and crumble the ground beef until no longer pink, about 5-7 minutes.
- Add the taco seasoning and stir until fully incorporated.
- Place all of the crescent roll triangles in a pie dish with the tips in the center and the short edges on the outer edges of the dish.
- Use your fingers to press down and mold the triangles together into a single pie crust.
- Sprinkle 1 1/2 cups of the corn chips on top of the crust.
- Layer the seasoned ground beef on top of the corn chips.
- Using a spoon, spread a layer of the sour cream on top of the ground beef.
- Top with the shredded cheese.
- Bake for 20-25 minutes.
- Wait for the bake to cool for 10 minutes, then slice and top with the remaining corn chips.
- Garnish with your favorite toppings and serve.
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