* 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.
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 579 (71%)|
|Amt Per Serving||% DV|
|Total Fat 64.3g||86 %|
|Saturated Fat 25.9g||130 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 196.3mg||60 %|
|Sodium 519.5mg||18 %|
|Potassium 719.8mg||19 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.3g|
|Protein 44.1g||63 %|
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Calories per serving: 812
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