* Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced.
1.
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. 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. Sprinkle 1 c 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 olives and mushrooms, if desired. Bake in a moderate oven (375 degrees F. ) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
NOTE: Pastry for single-crust pie may be substituted for crescent rolls.
