This taco pie turns a crescent-roll crust, seasoned beef, peppers, and cheese into a simple family dinner. Set out toppings so everyone can finish a slice their way.
A QUICK NOTE
An 8 × 8-inch pan makes a thicker crescent-roll crust, while a 9 × 13-inch dish makes a thinner one. Either works—just prebake the crust according to the package directions before adding the filling.
INGREDIENTS
1 (8-ounce) package refrigerated reduced-fat crescent rolls
1½ pounds lean ground beef
1 (1-ounce) packet taco seasoning
1 green bell pepper, diced
½ onion, diced
3 ounces shredded Mexican-blend cheese
Optional toppings: diced tomatoes, sour cream or Greek yogurt, shredded lettuce, jalapeños, cilantro, hot sauce, or salsa
DIRECTIONS
1. Preheat the oven according to the crescent-roll package directions. Press the crescent-roll dough into an 8 × 8-inch pan or 9 × 13-inch baking dish, sealing the seams. Prebake according to the package directions.
2. While the crust bakes, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until no longer pink. Drain any excess grease.
3. Add the diced bell pepper and onion. Cook until the vegetables begin to soften. Stir in the taco seasoning.
4. Spread the beef mixture evenly over the prebaked crust and sprinkle with shredded cheese.
5. Return the pan to the oven and bake for about 10 minutes, or until the cheese is melted and the filling is hot.
6. Add your favorite toppings and serve.
