Taco Crescent Pie

• 1 to 1 1/2 lb. ground chuck
• 1 1/4 oz. pkg. taco mix
• 1/2 c. water
• 1/3 to 1/2 c. sliced ripe olives
• 8 oz. can refrigerated crescent dinner rolls
• 1 1/2 to 2 c. crushed corn chips
• 1 c. dairy sour cream (8 oz.)
• 1 c. shredded Cheddar cheese
• shredded lettuce and avocado slices (if desired)

1. Preheat oven to 375u0b0.
2. Brown ground beef in pan; drain.
3. Stir in seasoning mix, water and olives; simmer 5 minutes.
4. Separate crescent dough into 8 triangles.
5. Place triangles in ungreased 9 or 10-inch pie pan; press over bottom and up sides to form a crust.
6. Sprinkle 1 cup corn chips over bottom of crust.
7. Spoon meat mixture over crust and crushed corn chips.
8. Spread sour cream over meat mixture; cover with cheese.
9. Sprinkle remaining chips over top.
10. Bake 20 to 25 minutes until golden brown.
11. If desired, serve in wedges topped with shredded lettuce and avocado slices. Refrigerate any leftovers.
12. Makes 5 to 6 servings.

ground chuck, taco, water, olives, rolls, corn chips, sour cream, cheddar cheese, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328495 (may not work)