SAUCY BEEF TACO PIZZA

2 lb ground beef round
1 medium. onion, chopped
1 (16 oz) jar taco sauce, mild or hot, divided use
1 (4 oz) can mild green chilies, drained and chopped
1/2 cup sliced ripe olives
1 (8 oz) 1 can refrigerated crescent rolls*
1 1/2 cups crushed corn chips, divided use
1 cup dairy sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
FOR GARNISH:
sliced mushrooms (optional)
sliced olives (optional)
TO SERVE:
1 cup shredded lettuce
1 medium avocado, peeled and sliced
1 medium tomato, diced

Preheat oven to 375 degrees F.

Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives to the beef.

Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust.

Sprinkle 1 cup 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 mushrooms and more sliced olives, if desired.

Bake in a moderate 375 degrees F oven for 20 to 25 minutes or until crust is golden.

Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.

*Pastry for single-crust pie may be substituted for crescent rolls.

Servings: 4
Source: Eileen Lampareli