Easy Taco Pie

• 1 pound ground beef
• 1 package taco seasoning
• 1/2 cup water
• 1/3 cup pimiento-stuffed olives, sliced
• 1 tube (8 ounces) refrigerated crescent rolls
• 1-1/2 cups corn chips, crushed, divided
• 1 cup sour cream
• 3/4 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 2 medium tomatoes, seeded and chopped

1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips.
3. Bake, uncovered, at 375u0b0 for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes.

ground beef, taco, water, pimiento, crescent rolls, corn chips, sour cream, cheddar cheese, shredded lettuce, tomatoes

Taken from www.tasteofhome.com/recipes/easy-taco-pie/ (may not work)