Mark's Taco Pie

1 pounds ground beef

1 envelope taco seasoning
C water
1 can (2 oz) sliced ripe olives, drained
2 C corn chips crushed, divided
1 unbaked pastry shell (9 inches)
1 C (8 oz) sour cream
1 C (4 oz) shredded cheddar cheese
Shredded lettuce and sliced avocado, optional
In a skillet, cook beef until no longer pink, drain. Stir in taco seasoning, wat
er and olives, simmer uncovered, for 5 minutes stirring frequently.
Sprinkle half of the corn ships into pie shell. Top with meat mixture, sour crea
m and cheese. Cover with re-maining corn ships. Bake at 375F for 20-25 minutes or
until crust is golden brown. Cut into wedges and top with lettuce and avocado i
f desired.