burnt dinner success.

monday night i made Nacho Pie trying to impress my husband and show him that i can cook things.  but apparently we have an exceptionally fast cooking oven here in Logan. it's suppose to take 20-25 minutes to cook Nacho Pie, instead it took about 12.

i was quite upset at my oven last night. colin insisted that it "looked great" and that "he bets it is delicious." my husband is far too kind when he lies.

but so what, my cooking isn't perfect and i'm learning as i go. you better believe we still ate it. of course we scraped the burnt part off, but colin was right, as he is most of the time. i will definitely be eating burnt Nacho Pie for lunch today.

NACHO PIE:

1lb. ground beef
1/2 chopped onion
1 can (8 oz) tomato sauce
2 tbs taco seasoning
1 tube (8 oz) refrigerated crescent rolls
1 1/2 cups crushed nacho tortilla chips
1 cup (8 oz) sour cream
1 cup (4 oz) shredded Mexican cheese blend or cheddar cheese

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.

Meanwhile, separate crescent dough into eight triangles; place in a greased 9 inch pie plate with points toward center. Press onto the bottom and up the sides to form a crust; seal perforations.

Sprinkle 1 cup of chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350 degrees for 20 to 25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Makes 6-8 servings.