Photo From Mommy's KitchenI have made this yummy dinner several times now - it is so good! I originally found the recipe here, but have changed it quite a bit to make it healthier and less pointy. I usually serve this over a bed of chopped romaine lettuce, with a serving of tortilla chips on the side. I have also added salsa & guacamole, depending on the points I had to work with. No matter how you serve it, this savory pie is quick to make and totally delicious!
Nacho Pie
6 oz Lean Ground Beef, browned
1/2 cup onion, chopped
1 can black beans, rinsed & drained
1 - 8oz Can Tomato Sauce
¾ Cup Water
1 - Packet Taco Seasoning Mix
1 - Tube refridgerated Crescent Roll Dough (we used reduced fat)
3 Tbsp Sour Cream
3/4 Cup cheese (shredded or thinly sliced)
additional sour cream for garnish, diced tomatoes and sliced black olives.
Preheat oven to 350. In large skillet, brown beef and onion over medium heat. Add black beans, tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Spray pie pan with PAM and separate crescent rolls into 8 triangles. Place dough in pan- face points of dough towards the middle. Press onto bottom and up sides of plate to form crust. Seal perforations - pan needs to be completely covered with the dough. Top with meat/bean mixture. Dab sour cream over meat. Sprinkle on(or lay, if using slices) the cheese. Bake 25-30 minutes (until cheese melts & the crust is golden brown). Cool 10 minutes before cutting.
Serves 6.
1/2 cup onion, chopped
1 can black beans, rinsed & drained
1 - 8oz Can Tomato Sauce
¾ Cup Water
1 - Packet Taco Seasoning Mix
1 - Tube refridgerated Crescent Roll Dough (we used reduced fat)
3 Tbsp Sour Cream
3/4 Cup cheese (shredded or thinly sliced)
additional sour cream for garnish, diced tomatoes and sliced black olives.
Preheat oven to 350. In large skillet, brown beef and onion over medium heat. Add black beans, tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Spray pie pan with PAM and separate crescent rolls into 8 triangles. Place dough in pan- face points of dough towards the middle. Press onto bottom and up sides of plate to form crust. Seal perforations - pan needs to be completely covered with the dough. Top with meat/bean mixture. Dab sour cream over meat. Sprinkle on(or lay, if using slices) the cheese. Bake 25-30 minutes (until cheese melts & the crust is golden brown). Cool 10 minutes before cutting.
Serves 6.
I ran this through the recipe builder and it came out to 7 PP+ per serving. FYI: it's 8 PP+ if you use a half pound of lean ground beef instead of 6 oz. I just happened to only have 6 oz last night!
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