Nacho Pie

Nacho Pie 1 lb Ground Beef, browned 1/2 Cup Chopped Onion 1 - 8 oz Can Tomato Sauce ¾ Cup Water 1 - Packet Taco Seasoning Mix 1 - Tube Pillsbury Crescent Roll Dough 1 1/2 Cup Crushed Corn Doritos or Any Brand Corn Tortilla Chips 1/2 cup Sour Cream 1 - Cup Kraft Mexican Cheese Blend additional sour cream for garnish, diced tomatoes and sliced black olives. Preheat oven to 350 in large skillet brown beef and onion over medium heat till done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate Crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed Doritos over crust. Top with meat mixture. Using a spatula spread sour cream over meat. Sprinkle the Cheese and then remaining 1/2 cup crushed Doritos. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.