| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Beef, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground Beef Round |
| 1 |
|
Med. Onion, Chopped |
| 16 |
oz |
Taco Sauce, Mild or Hot |
| 4 |
oz |
(1 cn) Mild Green Chilies * |
| 1/2 |
c |
Sliced Ripe Olives |
| 8 |
oz |
(1 cn) Refrigerated Rolls ** |
| 1 1/2 |
c |
Crushed Corn Chips |
| 1 |
c |
Dairy Sour Cream |
| 1 |
c |
Shredded Monterey JackCheese |
| 1/2 |
c |
Shredded Cheddar Cheese |
|
|
Sliced Olives (Optional) |
|
|
Sliced Mushrooms (Optional) |
| 1 |
c |
Shredded Lettuce |
| 1 |
|
Med. Avocado *** |
| 1 |
|
Med Tomato, Diced |
INSTRUCTIONS
* Chilies should be chopped mild green chilies and be drained. ** Rolls
should be Refrigerated Crescent Rolls. *** Avocado should be peeled and
sliced. ~------------------------------------------------------
~----------------- Brown ground beef and onion in large frying-pan or Dutch
oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives.
Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch
pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough.
Spread beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with
remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms,
if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes
or until crust is golden. Cut into wedges and serve with lettuce, avocado,
tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be
substituted for crescent rolls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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