Recipe - Crescent Taco Pie

1 pound Ground beef
One half cup C chopped onion
8 ounce can tomato sauce
1 cn (2 One fourth oz) cut or sliced up ripe
olives; drained
1 pack (1.25 oz) taco seasoning mix
1 cn (8 oz) Refrigerated Quick
Crescent Rolls
2 tablespoon Cornmeal
1 cup Sour cream
4 ounce 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 10inch
pie pan or 9inch 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 fatfree sour cream and
Cheddar cheese. I have also used ground turkey instead of the beef.

Recipe by: Pillsbury's the Crescent Collection

Posted to MCRecipe Digest by Susan camyfan@abac.com on Apr 25, 1998