TASTY TACO PIE
Shared by Chris David
As printed in: 3rd Edition Westphalia Cooking by the Altar Society of Visitation Parish, 1998
1 lb ground beef
2 (8 oz) cans tomato sauce
1 (1.25 oz.) pkg. taco seasoning mix
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
1/2 lb. Velveeta Mexican pasteurized cheese spread, cubed
1/2 c. chopped tomato
1 c. shredded lettuce
1/4 c. pitted ripe olive slices
Preheat oven to 375°. In skillet, brown hamburger meat; drain excess grease. Stir in tomato sauce and seasoning mix. Simmer 4 minutes.
Unroll dough. Press into bottom and sides of ungreased 12 inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes or until golden brown. Cover crust with meat mixture. Top with cheese spread. Continue baking until process cheese begins to melt. Top with remaining ingredients. Serve with sour cream if desired. Preparation time: 15 minutes. Baking time: 15 minutes.
