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Taco Pie


1-1/2 pounds ground beef
1 envelope taco seasoning
1/2 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups corn chips, crushed, divided
1 unbaked pastry shell (9 inches) or Crescent Rolls***
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
Shredded lettuce, Salsa, and sliced avocado, optional

In a skillet, brown beef; drain. Stir in taco seasoning, water and olives. Simmer, uncovered, for 5 minutes, stirring frequently. Sprinkle half of the corn chips into pie shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips. Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce, salsa and avocado if desired.

*** if using crescent rolls, pat into bottom of pie plate and skip the corn chips at the bottom.

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