Crescent Taco Pie

1 to 1 1/4 pounds ground beef
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 cup water
1/3 cup sliced stuffed green olives or pitted ripe olives
1 1/2 to 2 cups crushed corn chips
1 (8 ounce) can Pillsbury refrigerated quick crescent dinner rolls
1 cup (8 ounces or 1/2 pint) dairy sour cream
6 slices American cheese or 1 cup shredded Cheddar
Shredded lettuce, if desired
Avocado slices, if desired

In large skillet, brown ground beef; drain. Stir in seasoning mix, water and olives; simmer 5 minutes.

Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form a crust. Spoon meat mixture over crust and corn chips. Spread sour cream over mixture; cover with cheese. Sprinkle on remaining corn chips. Bake at 375 degrees F for 20 to 25 minutes until crust is golden brown. If desired, serve in wedges, topped with shredded lettuce and avocado slices.

Makes 4 to 6 servings.

Reheat, covered with foil at 375 degrees F for 25 to 30 minutes until heated through.