Quick Crescent Taco Pie

• 1-1/4 pounds lean ground beef (90% lean)
• 1 envelope taco seasoning
• 1/2 cup water
• 1/2 cup chunky salsa
• 1 tube (8 ounces) refrigerated crescent rolls
• 1-1/2 cups crushed corn chips, divided
• 1 cup sour cream
• 6 slices American cheese
• Shredded lettuce
• Sliced ripe olives
• Diced tomatoes

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add seasoning mix, water and salsa; simmer, uncovered, for 5 minutes.
2. Spread the crescent roll dough in 10-in. pie plate to form crust; press seams to seal. Sprinkle 1 cup corn chips over bottom of crust. Add meat mixture; spread with sour cream. Arrange cheese slices over top; sprinkle on remaining corn chips.
3. Bake at 375u0b0 for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes.

lean ground beef, taco, water, chunky salsa, crescent rolls, corn chips, sour cream, american cheese, olives, tomatoes

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