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 ripe olives
1/4 c. diced 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
Toppers such as lettuce, chopped tomatoes and guacamole

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 cheeses, drained mushrooms, remaining olives and remaining chips. Cover lightly with foil. Bake in a 375 degree oven 15 minutes. Uncover; bake 20 minutes more or until heated through. Serve with toppers. Makes 6 servings.