1 1/2 c. crushed nacho-flavored 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
1 (2 1/2 oz.) jar sliced mushrooms, drained
Lettuce for topping
Chopped tomatoes for topping
Guacamole for topping

Sprinkle 1 cup 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, drained mushrooms, remaining olives and remaining chips. Cover lightly with foil. Bake at 375 degrees for 15 minutes.

Uncover. Bake 20 minutes more or until heated through. Serve with toppers. 6 servings. 472 calories.