Crunchy Taco Pie
Mexican Rice and Smoky Ranch Salad
Ingredients
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ⅓ cup water
- 1 (8-oz) can refrigerated crescent roll dough
- 2 cups coarsely crushed corn chips, divided
- 1 (8-oz) carton sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 400°F. Cook beef in a large skillet over medium heat until browned and crumbly. Drain and return to skillet.
- Add seasoning mix and water. Cook 4 to 5 minutes or until very thick.
- Meanwhile, separate dough into triangles. Place in a lightly greased 9-inch pie plate with pointed ends in center. Press seams to seal. Fold edges under, and crimp, if desired.
- Sprinkle 1 cup chips over crust. Top with meat mixture; spread sour cream over meat. Sprinkle with cheese and 1 cup chips.
- Bake 30 minutes or until crust is golden brown. Let stand 15 minutes before slicing.
Side Dish Ingredients
- 2 (7.6-oz) pkg cheesy Mexican rice
- 1 head Iceberg lettuce, chopped
- 1 cup coarsely crushed corn chips
- ½ cup shredded Cheddar cheese
- ¾ cup Ranch dressing
- 1 tsp ground cumin
Side Dish Instructions
- Prepare rice according to package directions.
- Toss together lettuce, chips, and cheese in a large bowl.
- Stir together dressing and cumin; drizzle over salad. Toss.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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