Ingredients:
2 lbs ground beef
1 medium onions, chopped
16 ounces taco sauce ( mild or hot)
1 (4 ounce) cans mild green chilies ( chilies should be chopped mild green chilies and be drained)
1/2 cup ripe olives, sliced
8 ounces crescent rolls
1 1/2 cups corn chips, crushed
1 cup sour cream
1 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
olives, sliced (optional)
mushrooms, sliced (optional)
1 cup lettuce, shredded
1 medium avocados ( avocado should be peeled and sliced)
1 medium tomatoes, diced
Directions:
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 crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust.
Sprinkle 1 cup 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 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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.