Taco Crescent Bake

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in.x 9-in.x 2-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips.

Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. Makes 8 servings.