In a large skillet brown the ground beef with onion, garlic, bell pepper and jalapeño pepper until meat is no longer pink; drain fat.
Add in taco seasoning mix, undrained beans and green chilies; mix to combine and simmer for about 25-30 minutes, stirring occasionally (adding in only a small amount of water if the mixture is too thick (do not add too much water or the mixture will become thin).
Season with salt and pepper to taste; remove from heat.
Separate the crescent roll dough into 8 triangles.
Place the triangles in an ungreased 10-inch deep dish pie plate, pressing perforations to form a pie crust (if you are using a square baking dish leave the crescents in square rectangles and fit into pan).
Sprinkle 1 cup crushed tortilla chips over the crescent crust.
Spoon the filling over the crust and corn chips.
Spread the sour cream over the meat mixture.
Sprinkle the cheddar cheese over the sour cream, then top with remaining 1 cups crushed tortilla chips.
Bake at 375 degrees F (bottom oven rack) for about 20-25 minutes.