Saucy Beef Taco Pizza |
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Ingredients 2 pounds Ground Beef Round
1 each Med. Onion -- Chopped
16 ounces Taco Sauce -- Mild or Hot
4 ounces (1 cn) Mild Green Chilies *
1/2 cup Sliced Ripe Olives
8 ounces (1 cn) Refrigerated Rolls **
1 1/2 cups Crushed Corn Chips
1 cup Dairy Sour Cream
1 cup Shredded Monterey JackCheese
1/2 cup Shredded Cheddar Cheese
Sliced Olives (Optional)
Sliced Mushrooms (Optional)
1 cup Shredded Lettuce
1 each Med. Avocado ***
1 each Med Tomato -- Diced
1 each Med. Onion -- Chopped
16 ounces Taco Sauce -- Mild or Hot
4 ounces (1 cn) Mild Green Chilies *
1/2 cup Sliced Ripe Olives
8 ounces (1 cn) Refrigerated Rolls **
1 1/2 cups Crushed Corn Chips
1 cup Dairy Sour Cream
1 cup Shredded Monterey JackCheese
1/2 cup Shredded Cheddar Cheese
Sliced Olives (Optional)
Sliced Mushrooms (Optional)
1 cup Shredded Lettuce
1 each Med. Avocado ***
1 each Med Tomato -- Diced
Procedures
* 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 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.
* 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 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.
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