Saturday, January 29, 2011

Hitting All the Key Components

This recipe was another home run recipe in my book. Imagine sweet buttery crescent crust joined with the salty crunch of corn chips, a mild spice from taco meat and subtle creaminess from tangy sour cream... and then add cheese. DELICIOUS! That's all there is to it. Hope you enjoy!

Superspeedway Taco Pie

1 to 1 1/2 pounds lean ground beef
1 (1 oz) pkg. taco seasoning mix
1/2 c. water
1/3 c sliced green olives (which I omitted)
1 (8 oz) tube refrigerated crescent roll
1 1/2 to 2 c. crushed corn chips
1 (8 oz) container sour cream (about 1 c.)
4 oz shredded Cheddar cheese or 6 slices American Cheese
Shredded Lettuce, if desired
Avocado Slices, if desired

1. Heat oven to 375F. Cook ground beef in 10 in. skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives (if using). Simmer 5 min.
2. Meanwhile, seperate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10 in. pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom crust.
3. Spoon beef mixture onto corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
4. Bake at 375F for 20 to 25 minutes or until crust is golden brown. Cut into wedges. Serve immediately with lettuce and avocado.

Couple notes: I choose to omit the olives since I'm not really a big fan. I also did not use the lettuce or avocado this time but would like to try it in the future and maybe a little chopped tomato. I served broccoli on the side, instead, to include a veggie. Also, next time I think I will try to lighten it up by replacing the ground beef with ground turkey or maybe shredded chicken. I'd also try substituting low fat sour cream for the full fat version.

Happy Eating!!