DEEP DISH TACO PIE RECIPES

Steps:

• Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute.
• Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute.
• Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes.
• Stir in the beef broth and the undrained chili beans. Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. Reduce heat to a simmer and cook for at least 30 minutes or up to 1 hour, stirring occasionally. May hold longer over low heat.
• Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion and a dollop of sour cream, or your own favorite toppings, if desired.

Steps:

• 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.
• 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.
• 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.
• 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.