8/6/98  Quick Cresent Taco Pie  1 to 11/4 lbs. ground beef
1 [ 11/4 oz.] pkg. taco seasoning mix
1/2 cup water
1/3 cup sliced stuffed green olives or pitted ripe olives
1 [8oz.] can  Pillsbury refrigerated quick crescent dinner rolls
1 1/2 to 2 cups crushed corn chips
1 cup sour cream
1 cup shredded cheese
Shredded lettuce  In fry pan, brown beef & drain.
Stir in seasoning mix, water & olives; simmer for 5 minutes.  Separate dough into 8 triangles.
Place triangles in ungreased 9 or 10 inch pan, pressing to form a crust.
Sprinkle 1 cup corn chips over bottom of crust.
Spoon meat mixture over crust & chips. 
Spread sour cream over meat mixture; cover with cheese.      Sprinkle remaining corn chips over all.
Bake at 375* for 20 to 25 minutes until crust is golden brown.    Serve in wedges topped with lettuce, tomato & taco sauce if desired.  Elfrieda Postma  