1 lb. ground beef
1 pkg. taco seasoning mix
1 c. ketchup
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 thinly
1/4 c. seeded & chopped jalapeno peppers or green chilis
6 oz. shredded cheddar cheese

Preheat oven to 375 degrees. Brown meat and drain grease. Return meat to pan. Add taco seasoning, ketchup and 1 cup water. Cover and simmer 45 minutes.

In small bowl combine olives, onion, sour cream and mayonnaise. Separate dough into 8 triangles. Place in ungreased 9 or 10 inch pie pan. Press over bottom and up sides to form crust. Spoon meat mixture evenly over bottom. Arrange tomato slices over meat slightly overlapping to cover meat. Sprinkle with peppers and 1 cup cheese. Spread sour cream mixture over and sprinkle with remaining cheese. Bake 30 minutes until crust is golden brown and cheese is melted. Cool 5 minutes before cutting into wedges to serve.