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Taco Pie

Hannah Petsche’s Favorite Recipe

Mom Kris says—one of my favorite things about this recipe is that it uses all those crumbs at the bottom of the tortilla chip bag—when we empty a bag and lots of crumbs are left I pour them in a Ziploc and freeze them for this very recipe!

1 lb. ground beef
1 envelope taco seasoning
½ cup water
1 can (2 ¼ oz) sliced ripe olives, drained
2 cups corn chips or tortilla chips, crushed and divided
1 unbaked pastry shell—9 inch or refrigerated pie crust
1 cup sour cream
1 cup shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain.
Sir in taco seasoning, water and olives.
Simmer, uncovered, for 5 minutes, stirring frequently.
Sprinkle half of the corn ships into pie shell.
Top with meat mixture, sour cream and cheese.
Cover with remaining corn ships.
Bake at 375 degrees for 20-25 minutes or until crust is golden brown.
Cut into wedges.

Very good topped with taco sauce…if kids think it is too spicy, put a little ranch dressing or western dressing on.

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