1 lb. lean ground beef
1/2 med. onion, chopped
8 oz. can tomato sauce
1 pkg. taco seasoning mix
1/3 c. sliced pitted ripe olives
8 oz. refrigerator crescent rolls
1 1/2-2 c. crushed corn chips
1 c. (8 oz.) sour cream
1 c. (4 oz.) shredded cheddar
Shredded lettuce, tomato slices and avocado

In large fry pan, brown onion and hamburger; drain. Stir in tomato sauce, taco seasoning and olives. Separate crescent dough in triangles. Place triangles into greased 9x10-inch pie pan, pressing to form a crust. Sprinkle one cup corn chips over bottom of crust.

Spoon meat mixture over crust and chips. Spread sour cream over meat mixture; cover with cheese. Sprinkle on remaining corn chips. Bake at 375 degrees for 20-25 minutes. Serve in wedges, topped with shredded lettuce, tomato and avocado slices.