TACO MEAT FILLING:

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

TOPPING:

1 c. shredded cheddar cheese
1 c. shredded lettuce
1 1/2 c. chopped tomatoes

TACO CRUST:

1 3/4 to 2 c. flour
1 pkg. quick rise yeast or active dry yeast
1 tbsp. sugar
2 tsp. finely chopped onion
3/4 tsp. salt
2/3 c. warm water
2 tbsp. oil
1/2 c. crushed corn chips

In medium bowl, combine 1 cup flour, yeast, sugar, onion and salt. Mix well. Add very warm water and oil to flour mixture. Mix by hand until smooth. Stir in corn chips and add remaining flour to make a stiff batter. Spread in well greased 10 inch pie pan forming a rim around the 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 degrees for 30 to 35 minutes or until edge is crisp and light golden brown. Sprinkle cheese, lettuce and tomatoes on top. Serve immediately.