- 1 pound lean ground beef
- 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
- 1/2 cup water
- 1/3 cup sliced stuffed green olives or pitted ripe olives
- 1 (8 ounce) can Pillsbury® 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.