Instant mashed potatoes (enough for 4 servings)
1 egg, slightly beaten
1/4 c. sliced green onions with tops
1 lb. ground beef
1 med. onion, chopped (about 1/2 c.)
1 (8 oz.) can tomato sauce
1/4 c. sliced ripe olives
2-3 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
1 c. shredded cheddar or Monterey Jack cheese (about 4 oz.)

Heat oven to 425 degrees. Grease pie plate, 9" x 1 1/4".

Prepare mashed potatoes as directed on package for 4 servings, except decrease water to 1 cup and omit milk. Stir in egg and green onions. Spread and press potato mixture evenly against bottom and sides of plate. Bake 20 to 25 minutes or until light brown.

Cook ground beef and chopped onion in 10" skillet, stirring occasionally until beef is brown; drain thoroughly. Stir in remaining ingredients except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into shell; sprinkle with cheese. Bake 2 to 3 minutes or until cheese is melted. Garnish with sour cream, green pepper, tomato and avocado as desired. 4 to 6 servings.