shepherdmom

What you’ll need: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 choppedDirections:
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. 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. Bake, uncovered, at 375° for 20-25 minutes until golden
brown. Serve topped with lettuce and tomatoes.

Trackback URI | Comments RSS