1 baked 9" pastry shell
1 1/2 c. crushed nacho flavored tortilla chips
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. sliced 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:

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, drained mushrooms, remaining olives and remaining chips. Cover lightly with foil. Bake at 375 degrees for 15 minutes. Uncover, bake 20 minutes more or until heated through. Serve with toppers.