This savory nacho pie is a family-friendly dinner with southwestern flavors. A crescent roll crust is filled with a taco meat filling, nacho-flavored chips, sour cream and plenty of melty cheese.

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (8 ounces) tomato sauce
• 2 tablespoons taco seasoning
• 1 tube (8 ounces) refrigerated crescent rolls
• 1-1/2 cups crushed nacho-flavored tortilla chips, divided
• 1 cup sour cream
• 1 cup shredded mexican cheese blend

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the side to form a crust; seal perforations.
3. Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.