MEAT FILLING:

Brown 1 pound ground chuck with 1/2 cup chopped onions. Add 1 package of taco seasoning mix and 3/4 cup of water, simmer for 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. all-purpose flour
1 pkg. Red Star 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, mix 1 cup flour, yeast, sugar, onion and salt; blend 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 ridge around the edge. Cover, let rise in warm place about 20 minutes. Spread meat filling over dough. Bake at 375 degrees for 30-35 minutes until edge is crisp and light golden brown. Sprinkle cheese, lettuce, and tomatoes on top. Serve immediately. Pass the taco sauce.