Crescent taco pie

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
Lettuce; shredded (opt.)
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

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