Superspeedway Taco Pie
| 1 | to 1 1/4 lb. lean ground beef |
| 1 | (1-oz.) pkg. Old El Paso® Taco Seasoning Mix |
| 1/2 cup water | |
| 1/3 | cup sliced stuffed green olives or pitted ripe olives |
| 1 | (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls |
| 1 1/2 | to 2 cups crushed corn chips |
| 1 | (8-oz.) container (1 cup) sour cream |
| 6 | slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese |
| Shredded lettuce, if desired | |
| Avocado slices, if desired |
| Heat oven to 375°F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes. |
| Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust. |
| Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips. |
| Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator. |
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