TACO MEAT FILLING:

1 lb. ground beef
1/2 c. chopped onions
1 pkg. taco seasoning mix
3/4 c. water

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. active dry yeast
1 tbsp. sugar
2 tsp. finely chopped onions
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 (120-130 degrees) 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 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.