1 lb. ground beef
1/2 c. chopped onion
8 oz. can tomato sauce
2 1/4 oz. can sliced ripe olives, drained
1/2 to 1 pkg. taco seasoning mix
8 oz. can refrigerated crescent rolls
2 tbsp. cornmeal
1 c. dairy sour cream
1 c. shredded cheddar cheese
Shredded lettuce
Diced tomato
Avocado slices

Heat oven to 375 degrees.

In large skillet brown ground beef and onion; drain. Stir in tomato sauce, olives and taco seasoning mix; set aside.

Separate dough into 8 triangles. Place triangles in ungreased 10 inch pie pan or 9 inch square pan. Press over bottom and up sides to form crust. Sprinkle cornmeal over crust. Bake at 375 degrees for 5 minutes. (Crust will be puffy.)

Remove and spoon meat mixture over crust. Spread sour cream over meat. Sprinkle with cheese. Bake at 375 degrees for 14 to 19 minutes or until crust is golden brown. Serve topped with lettuce, tomato and avocado. Makes 6 servings.