Crescent Taco Pie - cooking recipe

Ingredients

1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 to 1 (1.25 oz.) pkg. taco seasoning mix
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
2 Tbsp. corn meal
1 c. sour cream
4 oz. (1 c.) natural Kraft shredded sharp Cheddar cheese
shredded lettuce
diced tomato
avocado slices

Preparation

Heat oven to 375\u00b0.
In large skillet brown ground beef and onion; drain.
Stir in tomato sauce, olives and taco seasoning mix; set aside.
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 corn meal over crust.
Bake at 375\u00b0 for 5 minutes.
(Crust will be puffy.) Remove from oven; spoon meat mixture over corn meal.
Spread sour cream over meat; sprinkle with cheese.
Bake at 375\u00b0 for 14 to 19 minutes or until crust is golden brown.
Serve topped with lettuce, tomato and avocado.
Makes 6 servings.