Saucy beef taco pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground Beef Round |
| 1 | each | Med. Onion, Chopped |
| 16 | ounces | Taco Sauce, Mild or Hot |
| 4 | ounces | (1 cn) Mild Green Chilies * |
| ½ | cup | Sliced Ripe Olives |
| 8 | ounces | (1 cn) Refrigerated Rolls ** |
| 1½ | cup | Crushed Corn Chips |
| 1 | cup | Dairy Sour Cream |
| 1 | cup | Shredded Monterey JackCheese |
| ½ | cup | Shredded Cheddar Cheese |
| 1 | x | Sliced Olives (Optional) |
| 1 | x | Sliced Mushrooms (Optional) |
| 1 | cup | Shredded Lettuce |
| 1 | each | Med. Avocado *** |
| 1 | each | Med Tomato, Diced |
Directions
* 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 ½ 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.