Taco Pie is an easy and fun twist to serve your little (or not so little) niños . With a buttery, flaky crust that is pressed with crunchy corn chips and all your favorite taco helpings piled on top- you won’t be missing your ordinary tacos.
My family loves this meal. In fact, the first time I made it my kids asked for it again just 2 nights later. It was that yummy! I have to make 2 pies to satisfy all the bottomless pits in my growing family. I dare not make only 1 pie or the wrath of hungry children will be mine. I choose not go there. My son Cayden saw me making this meal a while back and witnessed me adding the sour cream to the meat. Oh the horror!!! He THINKS he doesn’t like sour cream. Little does he know that his mother adds it to just about everything he eats! Bahahaha!! So making 2 pies actually helps me persuade him… I have to tell him I make one pie with and one pie without the sour cream just so the little stinker will eat it. Without the sour cream in the meat mixture the pie would be super dry. Now I have to be sure he and his siblings are distracted when I add the sour cream so my secret won’t leak out. If one of the other kids witnessed me adding the sour cream to the whole mixture they would reveal the true identity of his pie in a heart beat!
To make the crust, lay the crescent rolls on a glass pie plate with the longer hypotenuse side of the triangle along the perimeter of the pie dish.
Once you have the outer edge in place, add 2 more triangles to the bottom of the dish and patch it all together with your fingers. Using a fork, poke holes in the dough so it won’t puff up too much. (I forgot to take pictures of this step)
Crunch up Fritos and press to bottom of pie. Bake @350 for about 8 minutes or until the dough is golden brown. Do not over cook because it will be returning back to the oven and you don’t want the edges to burn.
Now pour your browned meat with onion, taco seasoning, corn and sour cream into the baked crescent crust. Add Mexican cheese and top with more crushed Fritos. Bake for another 10 minutes @350 or until hot and bubbly. Add shredded lettuce, chopped tomatoes, sliced black olives, more cheese, salsa or guacamole to the top to complete your Crunchy Taco Pie.