2 pounds ground beef round
1 medium onion, chopped
16 ounces mild or hot taco sauce
4 ounces canned chopped mild green chilies, drained
1/2 cup sliced ripe olives
8 ounces refrigerated crescent rolls (1 can)
1 1/2 cups crushed corn chips
1 cup sour cream
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
sliced olives (optional)
sliced mushrooms (optional)
1 cup shredded lettuce
1 medium avocado, peeled and sliced
1 medium tomato, diced

  1. Pastry for single-crust pie may be substituted for crescent rolls.

  2. Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives.

  3. Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 cup crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives and mushrooms, if desired.

  4. Bake in a moderate oven (375F) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.