2 cups crushed corn chips, divided
1 1/2 pounds ground beef
1 can tomato sauce
1 can whole kernel corn, drained
1 envelope taco seasoning
1 cup (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese
Unroll crescent dough into a rectangle; press onto the bottom and up the sides of a greased 13x9 dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside. In a large skillet, cook beef until no longer pink; drain. Stir in tomato sauce, corn and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in sour cream and allow to warm for 2-3 minutes. Spoon over chips. Top with cheese and remaining chips. Bake, uncovered, at 350 for 25-30 minutes or until crust is lightly browned.
Serves 8
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