1 1/3 c. all-purpose flour
1/2 tsp. salt
1/4 c. crushed red peppers
1/2 c. Crisco shortening
3 tbsp. cold water

FILLING:

1 (8 oz.) mild taco sauce
1 lb. ground beef
1 pkg. (1.5 oz.) taco seasoning
3/4 c. water
1 can (8 oz.) kidney beans, drained
2 med. tomatoes, chopped
2 c. shredded lettuce
1 pkg. (4 oz.) shredded sharp Cheddar cheese
1/2 c. sour cream
1 sm. onion, chopped
Black olives

1. Preheat oven to 425 degrees.

2. For crust mix flour, salt and red peppers. Cut in Crisco with pastry blender.

3. Sprinkle with water 1 tablespoon at a time.

4. Toss lightly with fork until dough will form ball.

5. Press between hands to form 5-6 inch pancake.

6. Flour rolling surface and pin lightly. Roll dough into a circle and trim 1 inch larger then pie plate.

7. Fold dough into quarters.

8. Unfold and press into 9 inch pie plate.

9. Fold edge under.

10. Flute with fork.

11. Prick with fork (50 times).

12. Bake at 425 degrees until light brown, 10-15 minutes.

13. For Filling measure 1/3 cup taco sauce. Set aside remaining sauce

14. Cook ground beef on medium heat until color changes; drain off fat.

15. Stir in taco season mix, water and 1/3 cup taco sauce and bring to a boil.

16. Reduce heat and simmer 10 minutes.

17. Add drained beans and simmer 5 minutes longer.

18. Press beef mixture into baked pie shell.

19. Top with a little tomatoes, lettuce, cheese and onion.

20. Top with dollops of sour cream. Top with olives.

21. Cut in wedges and serve with remaining ingredients. Serves 6-8.