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2 pound ground beef round
1 cup shredded Monterey jack cheese
1 medium onion, chopped
1/2 cup shredded cheddar cheese
16 ounce taco sauce, mild or hot
1 can 4-ounces mild green chilies*
1/2 cup sliced ripe olives
1 cup shredded lettuce
1 can 8-ounce refrigerated rolls**
1 medium avocado ***
1 1/2 cup crushed corn chips
1 each med tomato, diced
1 cup dairy sour cream
1. Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings.
2. Add 1 cup taco sauce, green chilies and olives. Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust.
3. Sprinkle 1 cup of crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream.
4. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese.
5. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives and mushrooms, if desired.
6. Bake in a moderate oven at 375F degrees for 20 to 25 minutes or until crust is golden.
7. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
* Chilies should be chopped mild green chilies and be drained.
** Rolls should be refrigerated crescent rolls.
*** Avocado should be peeled and sliced.
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