That's Nacho Pie!

I just wanted to take a moment to let you know that a simple link to this recipe is not enough. The amazingness that is Nacho Pie deserves its own post. Seriously, it was that good. Cassady ate it without a fuss. In fact, she nearly passed out from happiness when taking her first bite. As a matter of fact, it was all I could do to refrain from swooning. (I have to set a good example, though!) The recipe in its original form is here. As usual, I have made minimal changes to it to suit our family's tastes. Try this delicious meal today - it will knock your socks off.

Nacho Pie

1/2 lb 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)
24 Tortilla Chips, crushed
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. Sprinkle 12 of the crushed tortilla chips over crust. Top with meat/bean mixture. Dab sour cream over meat. Sprinkle on(or lay, if using slices) the cheese, then crumble remaining 12 tortilla chips over the top. Bake 25-30 minutes (until cheese melts & the crust is golden brown). Cool 10 minutes before cutting.
Serves 6.

I served this over lettuce and a few more tortilla chips. Additional sour cream & salsa would also be great as a garnish.