Yield: 8 servings
|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