TACO PIE

 

1-1/4 LB GROUND ROUND

1 PKG TACO SEASONING MIX

½ CUP WATER

1/3 CUP SLICED BLACK OLIVES

1 CAN CRESCENT ROLLS

2 CUPS CRUSHED CORN CHIPS

1 CUP SOUR CREAM

1 CUP SHREDDED CHEDDAR CHEESE

SHREDDED LETTUCE

CHOPPED TOMATO

 

BROWN BEEF.  DRAIN.  STIR IN TACO SEASONING, WATER AND OLIVES. SIMMER 5 MINUTES.  SET ASIDE.  SEPARATE CRESCENT DOUGH INTO 8 TRIANGLES.  PLACE IN 9 OR 10 INCH PIE DISH (UNGREASED). PRESS PIECES TOGETHER TO FORM CRUST.  SPRINKLE  1 CUP CRUSHED CORN CHIPS OVER BOTTOM OF CRUST. SPOON MEAT MIXTURE OVER CORN CHIPS. SPREAD SOUR CREAM OVER MEAT. COVER WITH CHEESE  SPRINKLE WITH REMAINING CORN CHIPS.  BAKE AT 375 FOR 25 MINUTES OR UNTIL CRUST IS LIGHTLY BROWNED.  BEFORE SERVING, GARNISH WITH LETTUCE AND TOMATO