• 6servings
  • 40minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, D, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 package taco seasoning

  3. 1/2 cup water

  4. 1/3 cup pimiento-stuffed olives, sliced

  5. 1 tube (8 ounces) refrigerated crescent rolls

  6. 1-1/2 cups corn chips, crushed, divided

  7. 1 cup (8 ounces) sour cream

  8. 3/4 cup shredded cheddar cheese

  9. 1 cup shredded lettuce

  10. 2 medium tomatoes, seeded and chopped

Instructions Jump to Ingredients ↑

  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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