Taco Pie
This is an easy recipe that also allows you to make use of
those crumbs that accumulate in the bottom of the taco chip
bags! (My husband really loves taco chips, so maybe we
end up with more crumbs than your average household. . .)
Taco Pie
1 pound hamburger
1 small onion chopped
taco seasoning or chili seasoning
1 cup sliced black olives
2 cups crushed taco chips
1/2 cup sour cream
1 cup shredded cheddar cheese
Crust:
2 cups flour
3/4 cup of warm water
1 package of dry yeast (or 2 teaspoons bulk yeast)
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup dry oatmeal
Cook hamburger, add onions and add taco seasoning or
chili seasoning to taste. Add olives and sour cream. Heat
well.
Crust: Dissolve yeast in warm water, add remaining
ingredients and roll out to fit a large pie pan.
Sprinkle one cup of crushed taco chips over the crust. Add
meat mixture. Put remaining taco chips on top of the meat.
Sprinkle the shredded cheese on top of the chips.
Bake for 20 minutes at 375 degrees Fahrenheit.
Note: If you would rather not use taco seasoning or chili
seasoning (due to problems with acid reflux or heartburn), I
have used catsup in the recipe. My husband and I laugh
about it because in one of those “you know you live in
Wisconsin if” things, one of the items is, “you know you live
in Wisconsin if you think catsup is just a little too spicy.”
Norwegians don’t seem to care much for really spicy food.
My husband is not of Norwegian descent, but I am . . .
LeAnn R. Ralph is the author of the books “Cream of the
Crop (More True Stories from Wisconsin Farm)” (trade
paperback, Sept. 2005); “Christmas in Dairyland (True
Stories from a Wisconsin Farm” (trade paperback 2003);
“Give Me a Home Where the Dairy Cows Roam” (trade
paperback 2004); “Preserve Your Family History (A
Step-by-Step Guide for Interviewing Family Members and
Writing Oral Histories” (e-book 2004). You are invited to read
sample chapters, order books and sign up for the free
newsletter, Rural Route 2 News — http://ruralroute2.com
