#3119 - Taco Pie

(by Becky Lynn Mohr - friend)

1 1/4 lbs. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 envelope taco seasoning
1/2 cup water
1/3 cup sliced olives (drained)
1 1/2 cups crushed nacho chips
1 cup Breakstone's sour cream
1 cup shredded cheddar cheese (more if you wish)
1 - 8oz. can Pillsbury refrigerated crescent rolls
shredded lettuce
diced tomatoes

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned. Drain off any fat. Add taco seasoning, water and the sliced olives--stir well, then turn heat to low and simmer for 5 minutes. Open the crescent roll dough and press the triangles together in a greased pie plate to form the crust. Sprinkle 1 cup of the crushed nacho chips over the dough. Spread the meat mixture over the nacho chips. Spread the sour cream over the meat mixture. Sprinkle the shredded cheddar cheese over the sour cream. Sprinkle the remaining crushed nacho chips over the top. Bake at 375 degrees for 20-25 minutes. To serve, spread some shredded lettuce and diced tomatoes on each plate, then cut and serve a piece of the taco pie on top.