INGREDIENTS:
1. 1 pound lean ground beef
2. 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
3. 1/2 cup water
4. 1/3 cup sliced stuffed green olives or pitted ripe olives
5. 1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
6. 1 1/2 cups crushed corn chips
7. 1 (8 ounce) container sour cream
8. 6 slices American cheese
9. Shredded lettuce (optional)
10. Avocado slices (optional)
COOKING DIRECTIONS:
1. Heat oven to 375 degrees F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.
2. Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
3. Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
4. Bake at 375 degrees F for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
Yield: 6 servings
Source: food.yahoo.com
Your family will race to the table when you serve this crescent-crusted taco pie in which crushed corn chips add just the right crunch!
Notes:
To make ahead, assemble pie and cover with foil; refrigerate up to 2 hours before baking. Uncover; bake as directed above. To reheat, bake, uncovered, at 350 degrees F for 10 to 15 minutes or until hot. Substitution: If using Pillsbury(R) Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.
2. Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
3. Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
4. Bake at 375 degrees F for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
Yield: 6 servings
Source: food.yahoo.com
Your family will race to the table when you serve this crescent-crusted taco pie in which crushed corn chips add just the right crunch!
Notes:
To make ahead, assemble pie and cover with foil; refrigerate up to 2 hours before baking. Uncover; bake as directed above. To reheat, bake, uncovered, at 350 degrees F for 10 to 15 minutes or until hot. Substitution: If using Pillsbury(R) Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.
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