Crescent Taco Pie
1 lb ground beef
1/2 cup chopped onion
1 8 oz can tomato sauce
1 2 1/4 oz can sliced ripe olives, drained
1 1.25 oz pack taco seasoning mix
1 8 oz can Refrigerated Quick Crescent Rolls
2 tbls cornmeal
1 cup sour cream
4 oz shredded sharp Cheddar cheese
shredded lettuce
diced tomato
avocado slices
1. Heat oven to 375. In large skillet, brown ground beef and onion;
drain. Stir in tomato sauce, olives and taco seasoning mix; set aside.
2. Separate dough into 8 triangles. Place triangles in ungreased 10-inch
pie pan or 9-inch square pan; press over bottom and up sides to form crust.
Sprinkle cornmeal over crust.
3. Bake at 375 for 5 minutes (crust will be puffy when removed from oven).
remove from oven; spoon meat mixture over cornmeal. Spread sour cream
over meat; sprinkle with cheese. Bake at 375 for 14 to 19 minutes or until
crust is golden brown. Serve topped with lettuce, tomato and avocado.
per serving : calories 510; fat 36g; carbohydrate 24g; sodium 860g;
cholesterol 90mg; protein 23g
Notes: To lower the nutritional information, I use fat-free sour cream and
Cheddar cheese. I have also used ground turkey instead of the beef.
Delma
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