1canchiliWolf brand chili is recommended, I used a deep dish pie plate. If you are using a regular pie plate you may want to reduce it to half or 3/4 can of chili
1cancrescent rolls
1cupsour cream
1cupshredded cheddar cheese
2cupscrushed corn chips
Instructions
Heat oven to 400-f.
For the filling:
In a large skillet brown ground beef until no longer pink. Drain and return to the pan. Add the chili. Simmer 5 minutes.
For assembly:
Separate the crescent rolls into triangles and lay them in a greased 9″ pie dish, placing the points toward the center of the dish. Press the seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Top with shredded cheese and the remaining 1 cup of crushed corn chips.
Bake until the crust is golden brown, about 20-25 minutes.