Yield: 8 servings
Measure | Ingredient |
---|---|
8 ounces | Crescent dinner rolls |
1 pounds | Ground beef |
½ cup | Taco sauce, hot |
⅓ cup | Olives, pimiento-stuffed; sliced |
1½ cup | Corn chips; crushed |
1 cup | Sour cream |
1 cup | Cheese, Cheddar; shredded |
\N \N | Lettuce; shredded (opt.) |
\N \N | Avocado slices; (opt.) |
Separate rolls into triangles. Arrange triangles in a 9" piepan with the points meeting in the center. Press dough until edges mesh together; trim excess dough and flute edges.
Cook ground beef over medium heat in a 10" skillet until browned, stirring to crumble; drain well. Add taco sauce and olives; simmer 5 minutes.
Sprinkle half of corn chips into pie shell. Spoon meat mixture evenly over corn chips. Spread sour cream over meat mixture, and top with cheese; sprinkle with remaining corn chips. Bake at 350 degrees for 25 minutes. Garnish with lettuce and avocado slices, if desired.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 09-29-94