Mexican Crescent Pie

• 2 (8 oz.) cans crescent rolls
• 2 lb. ground beef
• 1 pkg. taco seasoning mix
• 1/2 c. sliced black olives
• 1/2 c. chopped green onions
• 1 1/2 to 2 c. sour cream
• 1 c. mayonnaise
• 4 medium tomatoes, sliced thin
• 2 or 3 cans chopped green chillies
• 1/4 c. or less jalapeno peppers
• 12 oz. or more Cheddar cheese
• salt and pepper to season

1. Brown hamburger; add salt and pepper.
2. Add taco seasoning mix and 1 cup hot water.
3. Let simmer for 5 minutes.
4. Separate crescent rolls into 8 triangles.
5. Place triangles in ungreased
6. 9 x 13-inch pan or 2 pie tins.
7. Press triangle edges together to form a crust. Spoon meat mixture evenly over the rolls.
8. Arrange tomato slices, overlapping to cover meat.
9. Sprinkle on chillies and pepper. Sprinkle 1 cup of cheese over.
10. In a small bowl, mix sour cream and mayonnaise, onions and olives.
11. Spread over filling and top with remaining cheese.
12. Bake until crust is brown and cheese is melted.
13. Let cool 5 minutes.

crescent rolls, ground beef, taco seasoning mix, black olives, green onions, sour cream, mayonnaise, tomatoes, green chillies, jalapeno peppers, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973803 (may not work)