1 1/2 c. crushed nacho torilla chips
1 baked 9" pie shell
1 (15 oz.) can chile with beans
1 (4 oz.) can diced green chili peppers, drained
3/4 c. sliced pitted ripe olives
1/4 c. sliced green olives
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
Tomato
Guacamole

Sprinkle 1 cup chips in bottom of baked pie shell. Combine chile, peppers, 1/2 cup olives and onions. Spread over chips in crust. Spread sour cream over chile mixture. Top with cheeses, drained mushrooms, remaining olives and remaining chips. Bake covered at 350 degrees for 15 minutes. Uncover and bake 20 minutes more or until heated through. Serve with toppers. Serves 6.