---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Meats
       Yield: 4 servings
       2 lb Ground Beef Round
       1 ea Med. Onion, Chopped
      16 oz Taco Sauce, Mild or Hot
       4 oz (1 cn) Mild Green Chilies *
     1/2 c  Sliced Ripe Olives
       8 oz (1 cn) Refrigerated Rolls **
   1 1/2 c  Crushed Corn Chips
       1 c  Dairy Sour Cream
       1 c  Shredded Monterey JackCheese
     1/2 c  Shredded Cheddar Cheese
       1 x  Sliced Olives (Optional)
       1 x  Sliced Mushrooms (Optional)
       1 c  Shredded Lettuce
       1 ea Med. Avocado ***
       1 ea Med Tomato, Diced
   *     Chilies should be chopped mild green chilies and be drained.
   **    Rolls should be Refrigerated Crescent Rolls.
   ***   Avocado should be peeled and sliced.
   Brown ground beef and onion in large frying-pan or Dutch oven.  Pour off
   drippings.  Add 1 cup taco sauce, green chilies and olives.  Separate
   crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
   to form crust.  Sprinkle 1 c crushed corn chips evenly over dough.  Spread
   beef mixture evenly over chips, spread with sour cream.  Cover with
   shredded Monterey Jack cheese, then shredded Cheddar Cheese.  Sprinkle
   with remaining 1/2 cup crushed chips.  Garnish with sliced olives adn
   mushrooms, if desired.  Bake in a moderate oven (375 degrees F.) for 20 to
   25 minutes or until crust is golden.  Cut into wedges and serve with
   lettuce, avocado, tomato and remaining taco sauce.
   Pastry for single-crust pie may be substituted for crescent rolls.