1 lb. ground beef
1 tbsp. chili powder
Dash of salt
2 garlic cloves, peeled, crushed
1/4 c. sliced ripe olives
1/4 c. finely chopped onion
1 c. sour cream
2/3 c. mayonnaise
8 oz. can crescent rolls
2 med. tomatoes, sliced
1/4 c. seeded, chopped green chilies
6 oz. shredded Cheddar cheese

Heat oven to 375 degrees. In skillet, brown ground beef, chili powder, salt and garlic until crumbly and light brown. Drain; remove garlic. In small bowl, combine olives, onion, sour cream, and mayonnaise.

Separate dough into 8 triangles. Place triangles in ungreased 9 or 10 inch pie pan; press over bottom and up sides to form crust. Spoon meat mixture evenly over crust. Arrange tomato slices to cover meat. Sprinkle with peppers and 1 cup cheese (reserve remaining 1/2 cup for topping). Spread sour cream mixture evenly over filling. Sprinkle with remaining cheese.

Bake at 375 degrees for 30-35 minutes or until crust is golden brown and cheese is melted. Cool 5 minutes before serving. Serves 6.