Crescent taco pie
8 servings
Ingredients
| Quantity | 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.) | ||
Directions
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