1 to 1 1/4 lb. lean ground beef
1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1/2 cup water
1/3 cup sliced stuffed green olives or pitted ripe olives
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 1/2 to 2 cups crushed corn chips
1 (8-oz.) container (1 cup) sour cream
6 slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce, if desired
Avocado slices, if desired
Heat oven to 375°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°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
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