2 lb Ground Beef Round
1 c Shredded Monterey Jack Cheese
1 ea Med. Onion, Chopped
1/2 c Shredded Cheddar Cheese
16 oz Taco Sauce, Mild or Hot
1 x Sliced Olives (Optional)
4 oz (1 cn) Mild Green Chilies*
1 x Sliced Mushrooms (Optional)
1/2 c Sliced Ripe Olives
1 c Shredded Lettuce
8 oz (1 cn) Refrigerated Rolls**
1 ea Med. Avocado ***
1 1/2 c Crushed Corn Chips
1 ea Med Tomato, Diced
1 c Dairy Sour Cream
*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 1/2 cup crushed chips. Garnish with sliced olives and 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