Crescent Nacho Pie
Taste Tester Notes; I use spicy taco seasoning mix and also add in a jalapeno pepper, 1 cup of drained and rinsed black beans added to the ground beef mixture is a great addition 
Servings 6-8
INGREDIENTS:
1 pound ground beef
1 medium onion, chopped
1 green bell pepper, seeded and chopped
3 large garlic cloves, minced
1 (8 ounce) can tomato sauce
1/2 to 1 package taco seasoning
1 (8 ounce) tube refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided (can use a little more)
1 to 1-1/4 cups sour cream
1 cup shredded Mexican cheese blend
INSTRUCTIONS:————————————
Preheat oven to 350 degrees F.
Grease a 9-inch pie plate.
In a large skillet cook with onion and bell pepper until beef until no longer pink; drain fat.
Add in garlic; cook for 2 minutes.
Stir in tomato sauce and taco seasoning; bring to a boil.
Reduce heat; simmer uncovered for 10-12 minutes.
Meanwhile separate crescent dough into eight triangles; place in pie plate with points toward the center, then press onto the bottom and up the sides to form a crust; seal perforations.
Sprinkle 1 cup crushed taco chips over crust (a little more won’t hurt).
Top with meat mixture.
Carefully spread sour cream over meat mixture, then sprinkle with shredded cheese and remaining crushed taco chips.
Bake for for 20-25 minutes or until cheese is melted and crust is golden brown.
Let stand for 5 minutes before cutting.
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