Taco Pie - Reduced Fat - cooking recipe

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

Preparation

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.