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.
~------------------------------------------------------
~----------------- 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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