1/4 c. salad oil
4 (8") tortillas
1/2 lb. ground beef
1 med. onion, diced
1 clove garlic, minced
4 oz. chopped green chilies, drained
8 oz. refried beans
1/3 c. taco sauce
1/4 tsp. salt
2 c. shredded Monterey Jack cheese
1 c. shredded lettuce
1 med. tomato, diced
Ripe olives, diced

About one hour before serving. In a 10" 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 tortilla to paper towels to drain. Discard any remaining oil. Preheat oven to 350 degrees.

In same skillet over high heat, ground beef, onion, and garlic until all pan juices evaporate and meat is well browned, stirring occasionally. Remove skillet from heat; stir in green chilies, refried beans, taco sauce and salt. Remove skillet from heat; stir in green chilies, refried beans, taco sauce and salt. In a 9" pie plate, place 1 tortilla; top with 1/4 bean mixture and 1/4 cheese. Repeat three times. Bake pie 30 minutes, or until heated through. Sprinkle pie with shredded lettuce, diced tomato and olives. Serves 6.