Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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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