Taco Pie

A crescent-roll crust piled with spiced beef, melted cheese, crisp lettuce, tomato, and sour cream—weeknight taco night in pie form.

Ingredients

• 8 oz refrigerated crescent roll dough
• 1 1/4 cups shredded cheddar, divided
• 2 tablespoons oil
• 4 garlic cloves, minced
• 1/2 onion, diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 lb ground beef
• 1/2 cup sour cream, plus more for serving
• Hot sauce, to taste
• 1/2 cup chopped romaine
• 1 Roma tomato, diced

Steps

1. Heat the oven to 350°F. Press the crescent dough into a pie dish or skillet to form a crust.
2. Scatter 1/2 cup cheddar over the dough and bake 12–13 minutes until lightly golden.
3. Meanwhile, warm the oil in a skillet; cook the onion and garlic with the chili powder, cumin, and coriander until fragrant. Add the beef and cook until browned; season to taste.
4. Stir in the sour cream, about 3/4 cup of the remaining cheddar, and hot sauce.
5. Spoon the beef over the baked crust; finish with lettuce, tomato, extra sour cream, and any leftover cheese.

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