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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 |
| 16 x ca. 30 g | Taco sauce, mild or hot |
| 1/2 Tasse | ripe olives sliced |
| 1 1/2 Tasse | Crushed corn chips |
| 1 Tasse | monterey jack cheese shredded |
| 1 | Sliced olives (optional) |
| 1 Tasse | lettuce Shredded |
| 1 | Med tomato, diced |
| 1 | Med. onion, chopped |
| 4 x ca. 30 g | Green chilies, 1 cn |
| 8 x ca. 30 g | Refrigerated rolls, 1 cn |
| 1 Tasse | dairy sour cream |
| 1/2 Tasse | cheddar cheese shredded |
| 1 | Sliced mushrooms (optional) |
| 1 | Med. avocado *** |
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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. Note: Pastry for single-crust pie may be substituted for crescent rolls.
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