Nacho Pie

When you find a recipe that combines nacho-flavored chips and flaky crescent rolls, you know you’ve got a family-friendly meal that kids will be excited about. This nacho pie is a fork-friendly twist on classic cheesy, meaty nacho recipes.

Nacho pie starts with a buttery crescent roll crust filled with taco-seasoned ground beef, sour cream, crunchy chips and melty cheese. It’s Tex-Mex comfort food at its best and perfect for feeding a hungry crew on game day or taco night. Serve it with fresh toppings, like shredded lettuce and salsa, so everyone can customize their plate.

Ingredients for Nacho Pie

• Ground beef: The hearty, meaty base of our pie filling, ground beef delivers classic taco flavor. Use 85/15 or 90/10 beef to avoid excess grease in the taco filling. For a lighter option, swap in ground turkey or use plant-based meat crumbles to make a vegetarian version.
• Onion: We saute chopped onion with the meat to add aromatic depth. A yellow onion is a good choice for a mellow, subtly sweet flavor.
• Tomato sauce: Canned tomato sauce helps bind the filling together and adds moisture to keep the meat filling juicy in the oven. No tomato sauce in the pantry? Use a can of diced tomatoes, taco sauce or salsa for a spicy twist.
• Taco seasoning: You’ll need 2 tablespoons of taco seasoning (roughly two-thirds of a standard packet) or you can make your taco seasoning to adjust the salt and spice levels.
• Crescent rolls: A rube of refrigerated crescent roll dough bakes into a buttery, flaky crust for our nacho pie. Prefer to skip convenience items? Swap in homemade crescent roll dough for more control of the ingredients.
• Nacho chips: Cheesy, zesty nacho-flavored chips add a layer of crunch, plus salty flavor. Plain tortilla or corn chips also pair well with the other flavors, similar to walking tacos.
• Sour cream: The sour cream melts into the beef mixture, making it creamier and helping balance the zesty taco spices. Substitute sour cream with Greek yogurt for a lighter, higher-protein option.
• Shredded cheese: No nacho-inspired dish is complete without a generous layer of melty cheese over the top, and this dish is no exception. Our nacho pie recipe calls for shredded Mexican blend cheese, but mild or sharp cheddar, Monterey Jack and pepper jack work great too.

Directions

Step 1: Prepare the beef filling

Preheat the oven to 350°F. In a large skillet, cook the ground beef and chopped onion over medium heat until the meat is browned with no pink remaining and the onion is tender. Drain any excess grease, then stir in the tomato sauce and taco seasoning. Bring the mixture to a boil, reduce the heat and let it simmer uncovered for five minutes.

Step 2: Prepare the pie crust

While the beef mixture simmers, unroll the crescent roll dough into eight triangles. Arrange the triangles in a greased 9-inch pie plate with the pointed ends facing the center of the plate. Press the dough into the bottom and sides of the dish, sealing any perforations to form an even crust.

Step 3: Assemble the nacho pie

Sprinkle 1 cup of the crushed nacho chips over the crescent roll crust. Spoon the beef mixture on top. Spread the sour cream over the meat layer, then sprinkle with the shredded cheese and the remaining crushed chips.

Step 4: Bake the nacho pie

Bake for 20 to 25 minutes or until the cheese is melted and the crust is golden brown. Let the nacho pie stand for five minutes before slicing and serving.

Nacho Pie Variations

• Try different chip flavors: Plain tortilla chips and corn chips are classic, but other flavors, like jalapeno or a hint of lime, are a fun way to give this nacho pie a twist.
• Switch up the protein: For a leaner option, substitute a pound of ground turkey or chicken for the ground beef. You’ll still get that satisfying, meaty texture but with less fat.
• Turn up the heat: If you like spicy, season the meat with spicy taco seasoning or add a dash of hot sauce or cayenne. You could also add a can of green chiles to the meat or use fuego-flavored chips for more kick.
• Pile on the toppings: Top your nacho pie with all your favorite taco and nacho toppings—think guacamole, chopped tomatoes, shredded lettuce, extra sour cream, salsa, pico de gallo, fresh jalapenos or sliced black olives.
• Add beans: For extra fiber and a chili-style filling, add a can of drained black beans to the taco meat or spread a layer of refried beans over the crust before adding the chips and meat.

How to Store Nacho Pie

Let the nacho pie cool to room temperature, then transfer the slices to an airtight container or cover the pie plate tightly with foil. Refrigerate the leftovers for up to three days.

Can you freeze nacho pie?

We don’t recommend freezing nacho pie because the crust and chips will become soft and soggy, and the sour cream can separate after freezing and thawing.

Can you make nacho pie ahead of time?

Nacho pie has the best texture when it’s assembled right before baking and served fresh, while the crust is crisp and the chips are crunchy. To save time, you can cook the beef mixture up to one day in advance.

How do you reheat nacho pie?

For the best texture, reheat leftover nacho pie in a 350° oven. Warm leftovers, uncovered, in the pie plate or on an oven-safe dish for 15 to 20 minutes until the cheese is melted and everything is warmed through. You can also microwave a slice of nacho pie, but the crust and chips will be soggier.

Nacho Pie Tips

What is the best cheese to use for nacho pie?

This nacho pie recipe calls for shredded Mexican blend cheese, which melts well and has a nice balance of mild and sharp flavors. Sharp cheddar or Monterey Jack are also good choices. For an extra kick, try shredded pepper jack. For the best results, grate blocks of cheese for smoother melting.

Can you use tortillas as the pie crust?

Sure! If you’re not feeling the crescent roll dough, you can use tortillas as the pie crust. The finished dish will have a softer and thinner crust but still be delicious. Simply layer a few flour tortillas in the greased pie plate to form the crust. Before adding the filling, bake the tortilla crust for about five minutes to help it crisp. Then, fill and bake as directed. For a gluten-free option, use corn tortillas.

What can you serve with nacho pie?

Nacho pie is rich and hearty, so it pairs well with fresh toppings like shredded lettuce, chopped tomatoes, pico de gallo and black olives. Spanish rice, fiesta corn and beans, or Instant Pot black beans all make perfect pairings. Of course, a basket of tortilla chips with salsa or guacamole is always a hit with Tex-Mex meals.