Taco Bake by Jen

Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls
2 cups corn chips 
1 ½ pound lean ground beef
1 taco seasoning mix packet (from 1-oz package)
15 oz. tomato sauce
8 oz. sour cream
4 oz shredded cheese

Assembly:
Heat oven to 350 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9x13 inch pan; press over bottom and up sides to form crust.

Sprinkle with 1 cup corn chips.
In a skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato sauce and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in pan over chips.  Sprinkle with sour cream, cheese and remaining chips.

Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Serving Day:
Thaw completely. Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.