(8 oz.) tomato sauce
tube (8 oz.) refrigerated crescent rolls
1 1/2 c
crushed nacho tortilla chips, divided
(4 oz.) mexican cheese blend or cheddar cheese, shredded
(8 oz.) sour cream
1In a large skillet cook beef and onion. Drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
2Separate crescent dough into 8 triangles. Place in a greased 9 inch pie plate with points toward the center. Press onto bottom and up the sides for a crust. Seal perforations. Sprinkle 1 cup of chips over crust. Top with meat mixture.
3Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350º 20-25 minutes or until cheese is melted and crust is golden brown. let stand for 5 minutes.