All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

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mail to: WBBA, P.O. Box 312, Pittsfield, IL 62363

(from Southern Living – long long ago)

1 lb ground beef
1 medium onion, chopped
1 (1 ¼ oz) package taco seasoning mix
¾ cup water
1 (16-oz) can refried beans
1 (8-oz) jar taco sauce, divided
1 baked 9-inch pastry shell
2 cups (8 oz) shredded Cheddar cheese, divided
1 cup crushed corn chips
Shredded lettuce
Chopped tomato

Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. Add taco seasoning mix and water, stirring well. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
Combine RERIED BEANS AND 1/3 CUP TACO SAUCE. Spoon half of bean mixture in bottom of pastry shell. Top with half of the meat mixture, half of the cheese, and all of the corn chips. Repeat layers with remaining bean mixture, meat mixture, and cheese. Bake at 400 degrees for 20 – 25 minutes. Top with lettuce and tomato. Serve with remaining taco sauce. Yield: 6 servings.