| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Ken's Mexican Chili Pie

1 1/2 pounds ground beef
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/4 cup sliced black olives
1 cup sour cream
1/3 cup chopped onion
1 cup Catalina salad dressing
2 (8-ounce) packages refrigerated crescent rolls
2 tomatoes, sliced
2 cups shredded cheddar cheese
1/4 cup sliced jalapeños

1. Sprinkle ground beef with chili powder and garlic salt. Brown in a large fry pan over medium heat until meat loses it's pink color. Drain.
2. Combine sliced black olives, sour cream, onion, and catalina salad dressing.
3. Unroll refrigerated crescent rolls. Flatten and line the sides and bottom of a 13 x 9-inch baking dish. Pinch the seams together to seal. Spread the meat mixture on top of the dough. Thinly slice tomatoes, and use half to layer on top of the meat. Follow with half of shredded cheddar cheese and half of the olive mixture. Repeat the layers, and top with sliced jalapenos.
4. Bake at 375°F (190°C) about 10 to 15 minutes or until the crust is brown.

Makes 6 servings.