This is sort of a spin-off from the ever so popular Mexican Taco Ring. While lacking in lettuce; tomato and such; it makes up for in the crunch of Doritos Chips. I made it a point to get Ground Chuck from my butcher – love the robust; beefy flavor of chuck. If you are thinking 80% Lean is the same – it’s not. Chuck comes from the shoulder – while most other types of ground beef come from the hind leg. Be warned – Chuck has about three times the calories of other ground beef. Which begs the question – why is the more tasty cuts also the highest in calorie count?
Anyhow; the full flavor of ground Chuck goes well with the spicy goodness of good quality Chorizo. For this recipe; I made a special trip to our Mexican market. They have some of the best spicy Chorizo, and I didn’t need to buy it by the pound – a 1/2 pound is all I needed.
Have you ever had Taco Bell’s Doritos Tacos? This reminded me of Taco Bell with a light, flaky crust wrapped around the taco. And it just so happened we had some Taco Bell Taco Sauce to add to the finished pie. (I don’t know about you, but we have a bag of the stuff in the fridge – they always give us more of those little sauce packets than we can use, so we save them for later. Taco Bell Taco Sauce is also good on Refried Beans). The pie is amazingly filling – you might not need much else to serve with it. If you must, Refried Beans or Rice is always good.
Crunchy Double Crusted Taco Pie
2 Can Crescent Rolls
½ Lb Ground Chuck
½ lb Chorizo
8 oz Mild Cheddar cheese, finely shredded
1 Package Taco Seasoning Mix
¼ Cup Water
½ Bag Crushed Doritos Chips (any flavor, I used Nacho)
Preheat oven to 400-degrees.
Spray 9-inch deep dish pie plate with cooking spray. Line the pie plate with Crescent Rolls, making sure to overlap slightly. Fill any gaps and let points hang over edge of pan. Sprinkle crescent roll lined pie pan with half of the crushed Doritos chips to form a thin layer. (Don’t worry if you have a few triangles of dough left over – better to have enough to line pan than to run short).
Brown meats together in a cast iron skillet. Drain meats well. Return to skillet, add taco seasoning and water.
Simmer for about 10 minutes or until most of the liquid has evaporated. Spoon meat into pie pan.
Spread a thin layer sour cream over the meat filling. (Dollop sour cream all around outer edge, with a dollop or two in the center. Use the back of a spoon to spread sour cream). Spread shredded cheese and remaining tortilla chips over top. Pull points of crescent rolls over entire mixture, pinching points together in the center.
Bake for 15-20 minutes for clear glass pie pans, 20-25 minutes for ceramic pie pans. Let sit for 5 minutes before serving. Cut like you would as a slice of pie and top with a dollop of sour cream if desire.
Welcome to Rosemarie's Kitchen 