2 lb Ground Beef Round
1    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
Sliced Olives (Optional)
Sliced Mushrooms (Optional)
1 c  Shredded Lettuce
1    Med. Avocado ***
1    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.
~– 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.