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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Ground Beef Round |
| 1 | Med. Onion, Chopped |
| 16 x ca. 30 g | Taco Sauce, Mild or Hot |
| 4 x ca. 30 g | (1 cn) Mild Green Chilies * |
| 1/2 Tasse | ripe olives sliced |
| 8 x ca. 30 g | (1 cn) Refrigerated Rolls ** |
| 1 1/2 Tasse | Crushed Corn Chips |
| 1 Tasse | dairy sour cream |
| 1 Tasse | monterey jack cheese shredded |
| 1/2 Tasse | cheddar cheese shredded |
| 1 | Sliced Olives (Optional) |
| 1 | Sliced Mushrooms (Optional) |
| 1 Tasse | lettuce Shredded |
| 1 | Med. Avocado *** |
| 1 | Med Tomato, Diced |
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* 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.
Pastry for single-crust pie may be substituted for crescent rolls.
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