Taco Pie

And now for the recipe you've all been waiting for! Ok, at least Veronica has been waiting for Taco Pie to appear. This recipe comes from Rob's mom and is delicious and super easy to make. Taco Pie is basically a take on mexican pizza, but begins with crescent rolls. The crescent roll crust is a great time-saver and adds a crispy, almost buttery flavor that turns out to be an important part of the recipe. Similarly, make sure the tomato sauce does not contain herbs and other flavors because otherwise it will taste strangely after mixing with the taco seasoning. This is a fantastic potluck dish by the way. And if you are trying to eat healthy, you can easily substitute low fat crescent rolls, cheese, sour cream, and meat.

Taco Pie
35 minutes (20 prep, 15 oven)
6-8 servings depending on slices

- 2 packages crescent rolls (original)
- 1 pound ground beef
- 1.5 to 1.75 cups shredded cheddar or mexican blend cheese
- 1 package (or 1/4 cup) taco seasoning
- 2 cans plain tomato sauce (8oz each...the little Hunts or Del Monte cans)
- 2-3 small chopped tomatoes
- 1-2 cans sliced olives (2.5oz each)
- sour cream

Preheat the oven according to the crescent roll package. Grease or Pam a standard (9.5x15ish? cookie sheet (the kind with very low sides). Unroll the dough as a big sheet and press it into the bottom and sides of the pan (you might have 1-2 crescents left over. Make sure the seams between the crescents are pressed together well and prick all over with a fork. Cook the crust until just golden, about 7 minutes. When finished, pull out and leave to cool a bit. Turn the oven up to 375.
While the dough is cooking, brown the ground beef in a non-stick skillet. Drain the grease and then add the tomato sauce and taco seasoning. Stir well and simmer until just bubbling, about 5 minutes. Spread the meat and sauce onto the cooked crust. Top with olives and chopped tomatoes. Cover everything in cheese. How much cheese is up to you...we usually have a 1/4 cup left-over from one of those 2 cup bags of shredded cheese. Put in the oven for about 15 minutes or until the cheese melts. Serve with sour cream. That last step is really important if you like sour cream.


If you don't like tomato or olives, just leave them out. This is a beautiful tomato-less version put together by the "'obs". If those boys can do such a nice job, so can you!

Find of the month

Sorry for the lack of recipes lately...no time! But I did make it to Central Market this week, where I found a delicious new treat. I present to you, goat cheese yogurt. Yes. Delightful fruit, honey, and granola yogurts made from goat milk.

I assure you, if you like goat cheese, you will love these little snacks. I think technically it is more fresh cheese than yogurt, but the texture is all yogurt and the flavor is more mild than standard goat cheese. What about the fruit and other add-ins? Also yummy. Perhaps you've never had a nice soft goat cheese with a little bit of jam or even some herbs? Delightful, you should try it. And thanks to Margaret for introducing everyone to lovely local Texas goat cheese with equally awesome local jalapeno-raspberry jam.

So, if you like yogurt, and you like softer goat cheeses (like chevre, not feta), you must try these decadent, but surprisingly low in fat, little cups of goat fresh cheese. Liberte makes some nice fruit combinations.