1 pound ground beef 1/2 cup chopped onion 1 can(8oz) tomato sauce 2 tablespoons taco seasoning 1 tube (8oz) refrigerated crescent rolls 1-1/2 cups crushed nacho tortilla chips, divided 1 cup (8oz) sour cream 1 cup (4 oz) shredded Mexican blend or cheddar cheese In a large skillet, cook beef and onion over medium heat until 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 9in pie plate with points toward 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. 6-8 servings ________________________________________
