Super Easy Taco Pie

Pound lean ground beef
(1.25 ounce) package Old El Paso(R)
Taco Seasoning Mix

1/2 cup water
1/3 cup sliced stuffed green olives or pitted ripe olives
1 (8 ounce) can Pillsbury(R) Refrigerated
Crescent Dinner Rolls

1 1/2 cups crushed corn chips
1 (8 ounce) container sour cream
6 slices American cheese
Shredded lettuce (optional)
Avocado slices (optional)

Heat oven to 375 degrees F. Cook ground beef
in 10-inch skillet until thoroughly cooked, stirring
frequently. Drain. Stir in taco seasoning mix, water
and olives. Simmer 5 minutes. Meanwhile, separate
crescent dough into 8 triangles. Place triangles in
ungreased 9 or 10-inch pie pan, pressing to form
crust. Sprinkle 1 cup of the corn chips over bottom
of crust. Spoon beef mixture into corn chips in crust.
Spread sour cream over beef mixture. Cover with
cheese. Sprinkle with remaining 1/2 to 1 cup corn
chips. Bake at 375 degrees F for 20 to 25 minutes
or until crust is golden brown. Cut in wedges. Serve
immediately with lettuce and avocado. Store in
refrigerator.

Yield: 6 servings

I added a can of refried beans on top of the taco
meat then added shredded taco cheese and covered
with corn chips.

Toni in SW FL.

http://www.nancyskitchen.com