1 1/2 c. crushed tortilla chips (nacho flavored)
1 baked 9" pastry shell
1 (15 oz.) can chili with beans
1 (4 oz.) can diced green chili peppers, drained
3/4 c. sliced pitted ripe olives
1/4 c. sliced green onions
1/2 c. sour cream
1/2 c. shredded Monterey Jack cheese
1 (2 1/2 oz.) jar sliced mushrooms

Sprinkle 1 cup chips in bottom of 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 chips. Cover lightly with foil. Bake at 375 degrees for 15 minutes. Uncover. Bake 20 minutes more or until heated through. Serve with toppers such as lettuce, chopped tomatoes and guacamole.