Grammie’s Crunchy Taco Bites

GRAMMIE’S CRUNCHY TACO BITES
1 (8-oz.) can Pillsbury Refrigerated Crescent Roll Dough Sheet or
1 (8-oz.) can Pillsbury Refrigerated Pizza Crust
2 lbs. lean ground beef
8 oz. chopped onions
1 c. fresh pico de gallo
2 (1-oz.) pkg. Old El Paso Taco Seasoning Mix
1 c. water
2 c. crushed corn chips
2 c. crushed tortilla chips
1 c. sour cream
8 oz. shredded Hot Jalapeno & Habanero Jack Cheese
8 oz. shredded Mexican Cheddar Jack, or your favorite cheese
8 oz. shredded favorite cheese, to garnish on top
3 (7.5-oz.) container Wholly Guacamole (spicy or classic)
salsa
Shredded lettuce, optional

1. Preheat oven 375.
2. In 2 (9×13”) baking pans, lay each of the doughs (one in each pan.) Spread to reach all corners.
3. Mix the corn chips and tortilla chips and sprinkle over each dough. If you have some left over you can use later to garnish the tops.
4. In large skillet, cook meat, onion and pico, until thoroughly cooked and crumbled, stir frequently.
5. Drain. Place meat back in skillet. Stir in taco seasoning and water. Simmer until thick, about 10-15 minutes.
6. Stir in the two cheeses listed at the top (a total of 16 oz.) Mix well with meat.
7. Spoon the meat evenly between the two pans. You may have some extra. Just eat it or freeze it.
8. Spread a thin layer of sour cream over the meat.
9. Sprinkle top with more of the shredded cheese and if you like any extra chips.
10. Bake for 20-25 minutes or until crust is golden brown.
11. Remove from oven and let set for 5-8 minutes.
12. Serve with shredded lettuce, guacamole, salsa, sour cream and extra cheese if desired.
    *You do not have to do two different crusts. You can do the ones you like best. When I made this, I wanted to try both and see which was best. Grand Peeps liked both. You can freeze the one you do not eat. You can freeze before baking.