Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ground Beef Round 1 c Shredded Monterey JackCheese
1 ea Med. Onion, Chopped 1/2 c Shredded Cheddar Cheese
16 oz Taco Sauce, Mild or Hot 1 x Sliced Olives (Optional)
4 oz (1 cn) Mild Green Chilies * 1 x Sliced Mushrooms (Optional)
1/2 c Sliced Ripe Olives 1 c Shredded Lettuce
8 oz (1 cn) Refrigerated Rolls ** 1 ea Med. Avocado ***
1 1/2 c Crushed Corn Chips 1 ea Med Tomato, Diced
1 c Dairy Sour Cream

* Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
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Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c 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 adn
mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to
25 minutes or until crust is golden. Cut into wedges and serve with
lettuce, avocado, tomato and remaining taco sauce.
NOTE:
Pastry for single-crust pie may be substituted for crescent rolls.

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