Superspeedway Taco Pie

Prep Time: 15 min
Total Time: 40 min
Servings: 6

Your family will race to the table when you serve this crescent-crusted taco pie in which crushed corn chips add just the right crunch!


  • 1 to 1 1/4 lb (500 g to 625 g) lean ground beef
  • 1 (24 g) package taco seasoning mix
  • 1/2 cup water
  • 1/3 cup sliced stuffed green olives or pitted ripe olives
  • 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 1 1/2 to 2 cups crushed corn chips
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • Shredded lettuce, if desired
  • Avocado slices, if desired


  1. Heat oven to 375°F (190°C). Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.
  2. Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie plate, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
  3. Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
  4. Bake for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.

Expert Tips

  • To make ahead, assemble pie and cover with foil; refrigerate up to 2 hours before baking. Uncover; bake as directed above.
  • To reheat, bake, uncovered, at 350°F (180°C) for 10 to 15 minutes or until hot.