60 Ritz crackers, divided
1/3 cup butter, melted
2 eggs, divided
1 tbsp. + 2 tsp. chili powder
1 lb. ground beef
1/2 cup chopped onion
1 (8 oz.) jar mild taco sauce (Ortega)
1 (3 1/2 oz.) can pitted ripe olives, drained
1 cup shredded Monterey Jack cheese (4 oz.)
1/2 cup chopped tomato
dairy sour cream (optional)
chopped parsley, for garnish

Finely roll 42 crackers. In bowl combine cracker crumbs, butter, 1 egg white, and 1 tablespoon chili powder. Press on bottom and side of 9-inch pie plate; set aside.

In skillet over medium-high heat, cook beef and onion unto done; pour off drippings. Stir in taco sauce and remaining 2 teaspoons chili powder. Simmer 5 minutes; remove from heat. Stir in remaining egg and egg yolk. Reserve 1 olive for garnish; slice remaining olives.

Spoon half the meat mixture into prepared pie crust. Top with 12 crackers, half the sliced olives and half of the cheese. Spoon the remaining meat mixture over the cheese; top wheat remaining olives and cheese.

Bake at 375°F for 20 minutes or until set. Sprinkle with tomato. Garnish with remaining crackers, sour cream, parsley and reserved olive, if desired.