60 Ritz crackers
1/3 c. butter, melted
1 tbsp. chili powder
2 eggs
1 lb. ground beef
1/2 c. chopped onions
1 (8 oz.) jar Ortega mild taco sauce
1 (3 1/2 oz.) can pitted ripe olives, drained
1 c. shredded Monterey Jack cheese
1/2 c. chopped tomatoes, ripe
Sour cream
Chopped parsley
1 can beans

Finely roll 42 crackers in bowl. Combine cracker crumbs, butter, 1 egg white and 1 teaspoon chili powder. Press on side and bottom of 9 inch pie plate, set aside.

In skillet over medium high cook beef, onions until done. Pour off drippings. Stir in taco sauce, 2 teaspoons of chili powder. Simmer 5 minutes. Remove from heat, stir in remaining egg, egg yolk. Reserve 1 olive for garnish. Slice olives. Spoon 1/2 meat mixture into crust top with 12 crackers 1/2 the olives and 1/2 the cheese. Spoon remaining meat mixture over cheese, top with olives and cheese.

Bake at 375 degrees for 20 minutes or until set. Sprinkle with tomatoes, garnish with remaining crackers, sour cream, parsley and olives.