1

to 1 1/4 lb. lean ground beef

1

(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix

1/2 cup water

1/3

cup sliced stuffed green olives or pitted ripe olives

1

(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

1 1/2

to 2 cups crushed corn chips

1

(8-oz.) container (1 cup) sour cream

6

slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese

Shredded lettuce, if desired

Avocado slices, if desired

1

Heat oven to 375°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.

2

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.

3

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.

4

Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.