TACO PIE

This was entered in the first contest KRAFT had in the New Mexico State Fair. My recipe was picked from hundreds of recipes entered that year. I was one of nine delicious recipes that won. There were three categories Busy Day Recipes, Everyday Family Dinners and Casual Entertaining. I entered this recipe in the Everyday Family Dinners category. This was a great experience for me. My family will never forget all the trial recipes they had to try before I came up with this winning recipe, we had a lots of fun filled memories that will last a life time. I had named it KRAFTY TACO PIE, but Kraft changed the name to just TACO PIE. I put a lot of heart n soul in this recipe and added lots of love for my family. Now you can do the same!

CORNMEAL CRUST:

Heat oven to 475 F

In a medium size bowl mix

1 cup flour

1/4 cup cornmeal

1.2 teaspoon salt

Cut in with a pastry blender or a fork until mixture resembles coarse crumbs.

1/4 cup ( 1 ounce ) shredded Longhorn Style Colby/Monterrey Jack cheese

1/3 cup shortening

Add water 1 tablespoon at a time, while mixing lightly until dough forms a ball.

3 to 4 tablespoons water

Press crust into 10-inch pie plate. Prick bottom and side thoroughly with fork about 50 times to prevent shrinkage. Bake 10 minutes or until light golden brown; remove from oven the cool.

FILLING:

Reduce oven temperature to 400 F. Mix together and spread onto bottom of cooled crust.

1 can ( 16 ounces ) refried beans

1/2 cup salsa

On top of bean mixture, arrange around edge of pie plate.

2 small tomatoes, chopped

1/2 cup chopped onions.

Mash together and mix well. Then spoon mixture in the center if the bean mixture.

2 avocados, peeled and chopped

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon salt

Then sprinkle over top.

1/2 cup ( 2 ounces ) shredded Longhorn Style Colby/Monterrey Jack Cheese

1 can ( 2-1/4 ounces ) sliced ripe olives

Bake 15 minutes or until thoroughly heated and cheese is melted.

Make 8 servings

Helpful hints; You can use any kind of shredded cheese.

Use your family's favorite salsa

Prep time 30 minutes

Total cooking time about 25 minutes

" HASH BROWN SCALLOP POTATOES "

Preheat oven to 350 F

Grease a 9 x 9 baking dish

In a large bowl combine

1 can condensed cream of potato soup

1/2 cup sour cream

1/4 teaspoon garlic salt

Add and mix well

1/2 cup chopped onion

1 pound hash brown potatoes ( cubed or shredded )

1 cup shredded cheddar cheese

Pour into prepared baking dish and top with

1/2 cup grated Parmesan cheese

Bake uncovered for 1 hour or until potatoes are tender

Yields: 6 to 8 servings