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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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Directions: * Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
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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.
| Ingredients:
2 Pound(s) ground beef round 1 c shredded monterey jackcheese
1 med. onion, chopped 1/2 c shredded cheddar cheese
16 Ounce(s) taco sauce, mild or hot 1 x sliced olives (optional)
4 Ounce(s) (1 cn) mild green chilies * 1 x sliced mushrooms (optional)
1/2 Cup(s) sliced ripe olives 1 c shredded lettuce
8 Ounce(s) (1 cn) refrigerated rolls ** 1 ea med. avocado ***
1 1/2 Cup(s) crushed corn chips 1 ea med tomato, diced
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