Tuesday, May 15, 2012

Taco Bake

1 c shredded cheddar cheese
1 c shredded lettuce
1 1/2 c chopped tomatoes
1 3/4 all-purpose flour
1 package quick-rise or dry yeast
1 T sugar
2 t finely chopped onion
3/4 t salt
1/3 c warm water (120-130F)
2 T oil
1/2 c crushed corn chips
 Mexican Beans (replaces 1 lb taco-seasoned ground beef)

Preheat oven to 375F. In medium bowl, combine 1 cup flour, yeast, sugar, onion, and salt. Mix well. Add warm water and oil. 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 dish, forming a ridge around the edge. Cover, let rise in a warm place 10 minutes for quick-rise yeast or 20 minutes for active dry yeast. Spread beans over dough. Bake 30 to 35 minutes until edges of dough are crisp and light golden brown. Sprinkle with cheese, lettuce, and tomatoes. Serve immediately.