Crescent Taco Pie
Regi Dean's Recipes 08/22/99
Hamburger
Southern Living
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Cheese, Cheddar; shredded	1 c
Corn chips; crushed	1 1/2 c
Crescent dinner rolls	8 oz
Ground beef	1 lb
Olives, pimiento-stuffed;	1/3 c
-sliced	
Sour cream	1 c
Taco sauce, hot	1/2 c
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 8 servings
Lettuce; shredded (opt.)
Avocado slices; (opt.)
Separate rolls into triangles.  Arrange triangles in a 9" piepan with
the points meeting in the center.  Press dough until edges mesh
together; trim excess dough and flute edges.
Cook ground beef over medium heat in a 10" skillet until browned,
stirring to crumble; drain well. Add taco sauce and olives; simmer 5
minutes.
Sprinkle half of corn chips into pie shell.  Spoon meat mixture evenly
over corn chips.  Spread sour cream over meat mixture, and top with
cheese; sprinkle with remaining corn chips.  Bake at 350 degrees for
25 minutes. Garnish with lettuce and avocado slices, if desired.
SOURCE: Southern Living Magazine, sometime in the 1970s.