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. . .)
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 . . .
About The Author
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
