Taco Pie - Reduced Fat

Name: Taco Pie - Reduced Fat
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 pie, 6 serving(s)
Ingredients: 1 lb 93% lean ground beef; 8 ounces reduced-fat crescent rolls, Pillsbury; 1 1/4 ounces taco seasoning; 3/4 cup chunky salsa; 1/4 cup onion, chopped; 3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese; 1 cup lettuce, shredded; 1 cup diced tomato; 3/4 cup nonfat sour cream

Submitted by Belgarion66

"I modified a popular Taco Pie recipe to reduce the amount of fat in the final product. This is still very tasty and very easy to make. Enjoy!"

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Ready In:: 40mins
Ingredients:: 9
Yields:: 1 pie
Serves:: 6

ingredients

1 lb 93% lean ground beef
8 ounces reduced-fat crescent rolls, Pillsbury
1 ¹⁄₄ ounces taco seasoning
³⁄₄ cup chunky salsa
¹⁄₄ cup onion, chopped
³⁄₄ cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup lettuce, shredded
1 cup diced tomato
³⁄₄ cup nonfat sour cream

directions

Preheat oven to 375 degrees.
Separate crescent roll into 8 triangles, then form a pie shell into a 9 or 10 inch non-greased, oven safe pie dish.
In a 10 inch skillet, cook the ground beef and onions over medium heat until thoroughly cooked, about 8 - 10 minutes. Drain any excess grease and return to the skillet.
Add the taco seasoning packet and the salsa, mixing well until combined. Simmer for 6 minutes, stirring occasionally.
Fill the pie crust with the beef mixture and top with the shredded cheese.
Bake for 15 minutes or until pie crust is a golden brown and the cheese has melted.
Let the pie rest for 5 minutes before serving, adding sour cream, shredded lettuce and diced tomato, if desired.