Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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
Preparation
* 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
