Beef Nacho Pie

Beef Nacho Pie 1 pound ground beef 1/2 cup chopped onion 1 can (8 ounces) tomato sauce 2 tablespoons taco seasoning 1 tube (8 ounces) refrigerated crescent rolls 1-1/2 cups crushed nacho-flavored tortilla chips, divided 1 cup (8 ounces) sour cream 1 cup (4 ounces) shredded Mexican cheese blend In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.