1 lb. ground beef
1/2 c. chopped onion
1/2 c. sliced ripe olives
8 oz. can (1 c.) tomato sauce
1 pkg. taco seasoning mix
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tbsp. cornmeal
1 c. dairy sour cream
4 oz. (1 c.) shredded Cheddar cheese
Shredded lettuce
Diced tomato
Avocado slices

Heat oven to 375 degrees. In a large skillet, brown ground beef with onion; drain. Stir in olives, tomato sauce, and taco seasoning. 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. Spoon meat mixture over cornmeal. Spread sour cream over meat; sprinkle with cheese. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serve topped with lettuce, tomato and avocado. 6 servings.