| previous | next |
Title: Saucy Beef Taco Pizza Bbs Sss
Categories: Beef
Yield: 4 Servings
| 2 | lb | Ground Beef Round |
| 1 | c | Dairy Sour Cream |
| 16 | oz | Taco Sauce -- Mild or Hot |
| 1/2 | c | Shredded Cheddar Cheese |
| 1/2 | c | Sliced Ripe Olives |
| Sliced Olives (Optional) | ||
| 1 1/2 | c | Crushed Corn Chips |
| 1 | md | Tomato -- Diced |
| 1 | c | Shredded Monterey |
| JackCheese | ||
| 1 | md | Onion -- Chopped |
| 1 | c | Shredded Lettuce |
| Sliced Mushrooms (Optional) | ||
| 4 | oz | (1 cn) Mild Green Chilies * |
| 1 | md | Avocado *** |
| 8 | oz | (1 cn) Refrigerated 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.
Recipe By :
From: Date:
| previous | next |