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SAUCY BEEF TACO PIZZA

Category:    Beef, Meats
Yield:4 servings
 
      2 lb Ground Beef Round                   1 c  Shredded Monterey JackCheese
      1 ea Med. Onion, Chopped               1/2 c  Shredded Cheddar Cheese
     16 oz Taco Sauce, Mild or Hot             1 x  Sliced Olives (Optional)
      4 oz (1 cn) Mild Green Chilies *         1 x  Sliced Mushrooms (Optional)
    1/2 c  Sliced Ripe Olives                  1 c  Shredded Lettuce
      8 oz (1 cn) Refrigerated Rolls **        1 ea Med. Avocado ***
  1 1/2 c  Crushed Corn Chips                  1 ea Med Tomato, Diced
      1 c  Dairy Sour Cream               
 
  *     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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