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Taco Bake Recipe

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This recipe for Taco Bake, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
TACO MEAT FILLING:
BROWN 1 POUND OF LEAN GROUND BEEF WITH CUP OF CHOPPED ONIONS. ADD 1 PACKAGE OF TACO SEASONING MIX AND 3/4 CUP WATER.
SIMMER FOR 25 MINUTES.

TOPPING:
CUP SHREDDED CHEESE 1 CUP SHREDDED LETTUCE
1 CUPS CHOPPED TOMATOES

TACO CRUST:
1 PACKAGE QUICK RISE OR ACTIVE DRY YEAST
2 TEASPOONS FINELY CHOPPED ONIONS
3/4 TEASPOON SALT
CUP CRUSHED CORN CHIPS
1 3/4 TO 2 CUPS FLOUR
1 TABLESPOON SUGAR
2/3 CUP WARM WATER
2 TABLESPOONS OIL

Directions:
Directions:
Preheat oven to 375.
In medium mixing bowl, combine 1 cup flour, yeast, sugar, onion and salt; mix well.
Add very warm water (120-130) and oil to flour mixture. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread in well-greased 10 inch pie pan, forming a rim around edge. Cover and let rise in a warm place, about 10 minutes (20 minutes for Active Dry Yeast). Spread meat filling over dough. Bake at 375 for 30-35 minutes until edge is crisp and light golden brown. Sprinkle cheese, lettuce and tomatoes on top. Serve immediately.

 

 

 

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