Nacho Crunch Taco Pie Recipes

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).

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.

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
• Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
• On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
• Generously spray a bundt pan with nonstick spray.
• Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
• Spread half of the ground beef mixture on top of the cheese.
• Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
• Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
• Bake for 45 minutes until crispy and browned.
• Let cool for 20 minutes.
• Place a plate on top of the bundt pan, and invert the ring onto the plate.
• Slice and serve with salsa.
• Enjoy!

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.

Steps:

• In a small bowl, mash up black beans until they are a thick paste.
• In a frying pan, sauté the onion and pepper. Once cooked, add the veggie ground round and heat (do not overcook!)
• In a round casserole dish place one tortilla shell on the bottom. Spread the black bean paste over the shell then add some of the "meat" mixture. Top with cheese and another tortilla. Continue layer until bean and meat mixture is used up.
• On the top tortilla add the salsa and spread around. Sprinkle with cheese and green onion.
• Bake at 375 degrees for 15-20 minutes, or until cheese is melted.
• Serve with salsa and sour cream.

Steps:

• Brown ground chuck with diced onion and garlic drain if needed.
• add taco mix as directed on package, mix well.
• add the corn, black beans, sliced olives and salsa. Add the water if it's too dry.
• add salt to taste if needed.
• When all is mixed well set aside and let cool a bit.
• Mix one package of corn bread mix as directed, adding the 1/3 cup of sour cream, spread in a 9x13 baking dish.
• In cooled beef mixture mix in 1 cup of cheese, pour mixture over corn bread batter in baking dish.
• Mix second package of corn bread mix as directed, add the remaining cup of cheese and the green chili(I have added bits of sun dried tomatoes to this, makes it pretty), spread on top of meat mixture.
• Bake at 350 degrees for 25 to 30 minutes or until done.
• Serve with extra sour cream and cheese, a nice salad and dinner is done.

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.

Steps:

• Preheat oven to 425 degrees farenheit. Add the pintos, salsa, tomato sauce, garlic powder, and taco seasoning to food processor and process until mixture is creamy.
• Pour into a 2qt casserole and bake 30 minutes or until heated through.
• Meanwhile mix cornbread ingredients in a medium bowl, remove casserole and spoon cornbread mixture over top of bean mixture and return to oven to bake an additional 15 minutes or until top starts to turn golden brown.
• Remove from oven and serve with shredded cheese.
• The rest of my family does not like chunky food, thats why I did this in a food processor. If you like a chunky mixture (as I do), feel free to simply mix all ingredients and bake as is, without processing.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations., Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.