TACO BAKE

Taco Meat Filling:

Brown 1 lb. of lean ground beef with 1/2 cup of chopped onions.  
Add 1 package of taco seasoning mix and 3/4 cup water; simmer 
for 25 minutes.

Topping:

1 cup shredded cheddar cheese
1 cup shredded lettuce
1 1/2 cups chopped tomatoes

Taco Crust:

1 3/4 to 2 cups all-purpose flour
1 package Active Dry Yeast
1 tablespoon sugar
2 teaspoons finely chopped onion
3/4 teaspoon salt
2/3 cup warm water
2 tablespoons oil
1/2 cup crushed corn chips

Oven 375                        4 to 6 servings

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; let rise in warm place about 10 minutes (20 minutes for 
Active Dry Yeast).  Spread meat filling over dough.  Bake at 375 
for 30 to 35 minutes until edge is crisp and light golden brown.  
Sprinkle cheese, lettuce, and tomatoes on top.  Serve 
immediately.