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

TOPPERS:

Shredded lettuce
Chopped tomato
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, mushrooms, remaining olives and remaining chips. Cover lightly with foil.

Bake in a 375 degree oven for 15 minutes. Uncover; bake 20 minutes more or until heated through. Serve with desired toppers. Makes 6 servings.