1 lb. ground beef
1 tbsp. chili powder
Dash salt
2 garlic cloves, peeled, crushed
1/4 c. sliced ripe olives
1/4 c. finely chopped onion
1 c. dairy sour cream
2/3 c. mayonnaise or salad dressing
8 oz. can Pillsbury crescent dinner rolls
2 med. tomatoes, scalded, peeled, thinly sliced
1/4 c. seeded, chopped, pickled whole jalapeno pepper
1 1/2 c. shredded cheddar cheese

Preheat oven to 375°F.

Brown in skillet: beef, chili powder, salt and garlic. Drain; remove garlic. Combine in small bowl olives, onion, sour cream and mayonnaise. Separate dough and place in ungreased 9-10 inch pie pan; form a crust.

Spoon meat mixture evenly over crust. Arrange tomato slices slightly overlapping. Sprinkle with peppers and 1 cup cheese. Spread sour cream mixture evenly over filling. Sprinkle with remaining cheese.

Bake in preheated oven until cheese is melted, bubbly and has a few brown spots.