Ingredients
1to 1 1/4 lb. lean ground beef
1(1-oz.) pkg. Taco Seasoning Mix
1/2 cup water
1/4 cup chopped onions
1/3cup sliced stuffed green olives or pitted ripe olives
1(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 1/2to 2 cups crushed corn chips
1(8-oz.) container (1 cup) sour cream
4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce
Diced Tomatoes
Avocado slices, if desired
Salsa
Directions
Heat oven to 375°F. Cook ground beef and onions 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°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce, tomatoes, salsa and avocado.
To make ahead, assemble pie and cover with foil; refrigerate. Uncover; bake as directed above.
To reheat, bake, uncovered, at 350°F for 10 to 15 minutes or until hot.
Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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