Potato Shell Taco Pie

1/4 c. butter
2/3 c. milk
1 (1 1/4 oz.) pkg. taco seasoning mix
2 1/2 c. instant mashed potato flakes
1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can refried beans
1/2 c. bottled barbecue sauce
1 c. shredded lettuce
1 med. tomato, chopped
1 c. shredded Cheddar cheese (4 oz.)
Dairy sour cream (optional)

In a medium saucepan melt butter. Add milk and 2 tbsp. of the taco seasoning mix. Remove from heat; stir in potato flakes. Press mixture over the bottom and up the sides of an ungreased 10 inch quiche dish or pie plate.

In 10 inch skillet cook beef and onion until beef is brown and onion is tender. Drain off fat. Stir in remaining taco mix, beans and barbecue sauce. Cook and stir until bubbly. Turn into prepared crust. Bake, uncovered, in 350 degree oven for 30 to 35 minutes. Let stand 5 minutes. Top with lettuce, tomato and cheese. Cut into wedges. Serve with sour cream. Makes 6 servings.