Taco Pie - Reduced Fat

• 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

1. Preheat oven to 375 degrees.
2. Separate crescent roll into 8 triangles, then form a pie shell into a 9 or 10 inch non-greased, oven safe pie dish.
3. 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.
4. Add the taco seasoning packet and the salsa, mixing well until combined. Simmer for 6 minutes, stirring occasionally.
5. Fill the pie crust with the beef mixture and top with the shredded cheese.
6. Bake for 15 minutes or until pie crust is a golden brown and the cheese has melted.
7. Let the pie rest for 5 minutes before serving, adding sour cream, shredded lettuce and diced tomato, if desired.

ground beef, crescent rolls, taco, chunky salsa, onion, milk, tomato, nonfat sour cream

Taken from www.food.com/recipe/taco-pie-reduced-fat-509368 (may not work)