1/4 c. salad oil
1/2 lb. ground beef
1 medium onion, diced
1 (4 oz.) can chopped mild green chillies, drained
1/2 lb. Monterey Jack cheese, shredded
4 (8-inch) flour tortillas
1 clove garlic, minced
1 (8 oz.) can refried beans
1/3 c. hot taco sauce

In 10-inch skillet over medium heat in hot salad oil, fry 1 tortilla at a time about 30 seconds on each side until lightly browned and blistered. With tongs, remove tortillas to paper towels to drain. Discard any remaining oil.

Preheat oven to 350°F. In same skillet over high heat, cook ground meat, onion and garlic until all pan juices evaporate and meat is well browned, stirring occasionally. Remove skillet from heat. Stir in green chillies, refried beans and taco sauce.

In 10-inch pie plate, place 1 tortilla. Top with 1/4 of bean mixture and 1/4 of cheese. Continue layering remaining tortillas with bean mixture and cheese.

Bake pie 30 minutes or until heated through. You may sprinkle with 1 cup thinly sliced lettuce, a medium tomato and sliced ripe olives. I prefer to serve it with a salad.

Makes 6 main dish servings.