Ingredients
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
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
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
Preparation
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.
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 and avocado. Store in refrigerator.
