1/2 lb. lean ground beef
1 (12 oz.) can Mexican style chili beans
1 (4 oz.) can chopped green chilies
1 c. shredded Longhorn cheese
1 can refrigerated crescent dinner rolls
2 c. shredded lettuce
1 c. chopped tomatoes
Sour cream
Guacamole

Brown ground beef, drain well. Add beans and chilies. Simmer about 15 minutes, then add 1/2 cup cheese. Stir until cheese melts. Separate crescent rolls and arrange in 9-inch glass pie plate so that wide ends form the edge of the pie. Press together. Bake 10 minutes at 375 degrees.

Spoon meat mixture into crust. Top with lettuce, tomatoes, and rest of cheese. To serve, cut into wedges and top with a spoonful of sour cream and guacamole.