Crescent Taco Pie

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 (8 oz.) can tomato sauce
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1/2 to 1 (1.25 oz.) pkg. taco seasoning mix
• 1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
• 2 Tbsp. corn meal
• 1 c. sour cream
• 4 oz. (1 c.) natural Kraft shredded sharp Cheddar cheese
• shredded lettuce
• diced tomato
• avocado slices

1. Heat oven to 375u0b0.
2. In large skillet brown ground beef and onion; drain.
3. Stir in tomato sauce, olives and taco seasoning mix; set aside.
4. Separate dough into 8 triangles.
5. Place triangles in ungreased 10-inch pie pan or 9-inch square pan. Press over bottom and up sides to form crust.
6. Sprinkle corn meal over crust.
7. Bake at 375u0b0 for 5 minutes.
8. (Crust will be puffy.) Remove from oven; spoon meat mixture over corn meal.
9. Spread sour cream over meat; sprinkle with cheese.
10. Bake at 375u0b0 for 14 to 19 minutes or until crust is golden brown.
11. Serve topped with lettuce, tomato and avocado.
12. Makes 6 servings.

ground beef, onion, tomato sauce, olives, taco seasoning mix, crescent dinner, corn meal, sour cream, natural, shredded lettuce, tomato, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268375 (may not work)