1 can refridgerated crescent rolls jalepenos
(low fat types work just fine)
black olives
1 lb. ground beef
sliced green onions
1 pk. taco seasoning
(low sodium works well) chopped roma plum tomatoes
approx. 2 Tbs. taco sauce
approx. 8 oz. sour cream
(low fat version is good)
shredded Mexican blend cheese
(DO NOT use low fat - it doesn't melt well)
1. Open package of rolls and press into 8 inch pie pan, pressing edges to seal. Bake in oven according to
package directions (usually 375 for 11 - 13 minutes).
2. While crust is cooking, brown ground beef in skillet. When browned, add taco seasoning according to
directions (usually requires 1/2 cup water). Add taco sauce.
3. When crust is done and beef is cooked, spread beef on crust. Spread sour cream on beef. Sprinkle
cheese on sour cream. Garnish as desired.
4. Return to oven until cheese is melted.
5. When melted, remove from oven; allow to sit 3 - 4 minutes to allow filling to firm up. Cut into 6
wedges.
Makes great leftovers.
Microwaves well.
1. Use Jumbo, "Grands" style rolls.
2. Turn regular muffin pans UP-SIDE-DOWN, set on
cookie sheets and spray with non-stick cookiing spray.
3. Individually flatten the rolls between your hands and
form around alternating cups (if you use every cup they
will spread together and make separating them difficult).
Bake according to package directions.
4. Continue as for regular pie.
The cups can be made ahead of time.
Makes a fun idea for a kid's party - they can decorate the cups themselves.
tortilla chips
salsa
fresh fruit