2 lb Ground beef round
1 md 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 Monterey jack cheese, shredded
1/2 c Cheddar cheese, shredded
1 x Olives, sliced (optional)
1 x Mushrooms, sliced (optional)
1 c Lettuce, shredded
1 md Avocado ***
1 md Tomato, diced
* 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 triangles 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 and
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.
