1 1/4 lb. ground beef
1 (1 1/4 oz.) pkg. taco mix
1/2 c. water
1/3 c. sliced green olives
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
1 1/2 c. crushed corn chips
1 c. sour cream
4 oz. (1 c.) shredded cheddar cheese

Brown and drain ground beef. Stir in taco seasoning mix, water and olives. Simmer for 5 minutes. Separate crescent rolls into 8 triangles. Place triangles in an ungreased 9 inch pie dish and press together to form a crust. Sprinkle 1 cup of crushed corn chips over bottom of crust.

Spoon meat mixture over corn chips. Spread sour cream over meat mixture; cover with cheese and sprinkle on remaining corn chips. Bake at 350 degrees for 20 to 25 minutes or until heated through and crust is nicely browned. Serve in wedges. Makes 6 servings.