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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Crushed corn chips offer a lively crunch to this yummy main dish from Margery Bryan of Royal City, Washington. Cut into neat wedges, this pie is a fun, fuss-free way of serving tacos without the mess, she notes. Ingredients:
1-1/2 pounds ground turkey or beef |
1 envelope taco seasoning |
1/2 cup water |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup crushed corn chips, divided |
1 unbaked pastry shell (9 inches) |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese |
shredded lettuce and sliced avocado, optional |
Directions:
1. In a large skillet, cook beef until no longer pink; drain. Stir in the taco seasoning, water and olives. Simmer, uncovered, for 5 minutes, stirring frequently.
2. Sprinkle half of the corn chips into pastry shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips.
3. Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce and avocado if desired. Yield: 6 servings.
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