1 1/2 c. crushed nacho tortilla chips
1 baked 9 inch pastry shell
1 (15 oz.) can chili with beans
1 (4 oz.) can diced green chili peppers, drained
3/4 c. sliced olives
1/4 c. sliced green onions
1/2 c. sour cream
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
Toppers such as: shredded lettuce, chopped tomato, guacamole

Sprinkle 1 cup crushed chips in bottom of baked crust. Combine chili, peppers, 1/2 cup olives and onions. Spread over chips in crust. Spread sour cream over chili mixture. Top with cheese, remaining olives, and chips. Cover lightly with foil. Bake at 375 degrees for 15 minutes. Uncover and bake 20 more or until heated through. Serve with toppers. Serves 6.