Categories: Beef, Meats 
      Yield: 4 servings 
  
      2 lb Ground Beef Round 
      1 ea Med. Onion, Chopped 
     16 oz Taco Sauce, Mild or Hot 
      4 oz (1 cn) Mild Green Chilies * 
    1/2 c  Sliced Ripe Olives 
      8 oz (1 cn) Refrigerated Rolls ** 
  1 1/2 c  Crushed Corn Chips 
      1 c  Dairy Sour Cream 
      1 c  Shredded Monterey JackCheese 
    1/2 c  Shredded Cheddar Cheese 
      1 x  Sliced Olives (Optional) 
      1 x  Sliced Mushrooms (Optional) 
      1 c  Shredded Lettuce 
      1 ea Med. Avocado *** 
      1 ea Med Tomato, Diced 
  
  *     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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  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 
  crecent rolls into 8 triagnles 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 adn 
  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.