6
slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce, if desired
Avocado slices, if desired
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Steps
1
Heat oven to 375°F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.
2
Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
3
Spoon beef mixture into 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 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
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To reheat any taco pie leftovers, bake, uncovered, at 350°F for 10 to 15 minutes or until hot.
if using Pillsbury™ Grands!™ Original Crescent Rolls, separate into 8 triangles and use 9-inch deep-dish pie pan. Continue with Superspeedway Taco Pie recipe as directed.
To make this taco pie recipe ahead of time, assemble pie and cover with foil; refrigerate up to 2 hours before baking. Uncover and bake as directed above.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
585
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
15g
75%
Cholesterol
90mg
30%
Sodium
1180mg
49%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
11g
Protein
24g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
2%
2%
Calcium
16%
16%
Iron
18%
18%
Exchanges:
2 Starch; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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