MEAT FILLING:

Brown 1 pound of lean ground beef with 1/2 cup of 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
1 c. ripe olives (optional)

TACO CRUST:

1 3/4 to 2 c. all-purpose flour
1 pkg. 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 mixing 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 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 if dry yeast is used).

Spread meat filling over dough. Bake at 375 degrees for 30-35 minutes until edge is golden brown. Sprinkle cheese, lettuce, tomatoes and olives, if used, on top. Serve while hot.