Nacho Pie

I just had a serving of this delicious Nacho Pie today at a potluck held during an American Red Cross training meeting in John Day. Everyone there was raving about it.

Cliff Marsh of Dayville shared the recipe which he said he received from his sister.

The dish has all the flavors of nachos, but it has a nice surprise with a crust made from crescent rolls, such as the Pillsbury brand, which you find in your grocery store's refrigerated section.

I picked up the supplies to make it, and I'm looking forward to trying it out. Thanks Cliff for sharing some great comfort food!

Ingredients:
2 lbs. hamburger
2 (8 ounce) cans tomato sauce, or one can tomato sauce and 1 C. diced tomato
2 tubes crescent rolls
2 C. sour cream
1 C. onion, chopped
1 C. green bell pepper, chopped
4 Tbsp. taco seasoning
3 C. tortilla chips, crushed, divided
2 C. shredded cheese

Directions:
Preheat oven to 350 degrees F.

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato sauce, diced tomatoes (if using) and seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.

Meanwhile, separate crescent dough in eight triangles. Place in two greased 9-inch pie pans. With points toward the center, press onto the bottom and up the sides to form a crust; seal perforations. Bake approximately 7-10 minutes until slightly brown and puffed.

Sprinkle 2 C. chips over crusts (one cup on each pie). Top with meat mixture. Spread sour cream over meat mixture. Bake for 20 minutes or until crust is golden brown. Sprinkle with cheese and remaining cup of chips. Return to oven for five minutes to melt the cheese. Remove from oven and let stand for five minutes before eating. Serve with salsa.

Makes 12 large slices.

Tip from Cliff: May use diced tomatoes with chilies or add a small can of Ortega medium chilies for flavor.