Ingredients
1 pound ground beef1 package taco seasoning1/2 cup water1/3 cup pimiento-stuffed olives, sliced1 tube (8 ounces) refrigerated crescent rolls1-1/2 cups corn chips, crushed, divided1 cup sour cream3/4 cup shredded cheddar cheese1 cup shredded lettuce2 medium tomatoes, seeded and chopped
Preparation
In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips.
Bake, uncovered, at 375° for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes.
