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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a great recipe to serve for a casual meal! Everybody likes the Mexican-style dish, and it is so easy to prepare. Betty Reuter Ingredients:
1 pound ground beef |
1 package taco seasoning |
1/2 cup water |
1/3 cup pimiento-stuffed olives, sliced |
1 tube (8 ounces) refrigerated crescent rolls |
1-1/2 cups corn chips, crushed, divided |
1 cup (8 ounces) sour cream |
3/4 cup shredded cheddar cheese |
1 cup shredded lettuce |
2 medium tomatoes, seeded and chopped |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips.
3. Bake, uncovered, at 375° for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes. Yield: 6 servings.
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